Ingredients: 500 grams Chicken – pieces,1 Onion – chopped,1 inch Ginger – chopped,4 cloves Garlic – chopped,2 Green Chillies – slit,1 tablespoon Coriander Powder (Dhania),1 teaspoon Turmeric powder (Haldi),Salt – to taste,1 sprig Coriander (Dhania) Leaves,Sunflower Oil,4 sprig Curry leaves,1 inch Cinnamon Stick (Dalchini),1 Star anise,1 Cardamom (Elaichi) Pods/Seeds,2 Stone flower,2 teaspoon Fennel seeds (Saunf),2 Dry Red Chillies,1 teaspoon Black pepper powder
Time in minutes: 55 Servings: 4 Course: Appetizer Diet: High Protein Non Vegetarian
Instructions: To begin making the Karuveppilai Chicken Fry Recipe, wash and clean the chicken thoroughly.For the Karuveppilai MasalaHeat a skillet on low flame, add curry leaves, cinnamon stick, star anise, cardamom pod, stone flower, fennel seeds, dry red chillies, black peppercorns and dry roast all of them. Roast until the aroma of spices wafts through.This will take about 5-7 minutes. Turn off the flame. Allow the spices to cool down to room temperature and grind it into a smooth powder using a mixer-grinder. Set aside. Next, place a heavy bottom pan on medium flame, add some oil. Once the oil is hot, add ginger and garlic and saute for a couple of minutes. Add in onions and saute till they turn translucent. This will take about a minute or two. Once the onion have softened, add the green chillies and chicken pieces along with turmeric powder.Stir the ingredients together until the chicken is half cooked. Add in the Karuveppilai Masala and coriander powder, sprinkle salt and keep roasting until the chicken is well cooked. You can sprinkle some water if the masala is getting stuck at the bottom. Cover and cook for 2 minutes. Finally add chopped coriander leaves and serve hot.Serve the Karuveppilai Chicken Fry Recipe as an appetizer with chilled Beer or serve it along with a simple Sunday lunch with Chettinad Style Poondu Rasam Recipe – Garlic Rasam Recipe, piping hot Steamed Rice and Elai Vadam Recipe for a comforting South Indian lunch.