Chicken chilly roast

Ingredients(Serves 10 - 12):

Chicken                    –- 2 kg
Turmeric powder -– ½ tsp
Chilly powder        -– 1 ½ tsp
Black Pepper powder -– 2 tsp
Pearl onions           -– 10 - 15
Green chilies          -– 6 - 8, depending upon how spicy they are.
Ginger                       -– 1 inch piece
Garlic                        -– 8 - 10 cloves
Onion                        –- 2 cups, thinly sliced
Tomato                    –- 3 cups, chopped
Curry leaves          –- 1 sprig
Chilly Sauce           -- 2 - 3 tbsp
Soy sauce               –- 2 - 3 tbsp
Coriander leaves -– ¼ cup + 2 tbsp, for garnishing
Oil                              -–  3 tbsp or as required
Salt                            –-  As required

Preparation:

Clean and cut the chicken in to medium size pieces. Marinate it with turmeric powder, chilly powder, black pepper and salt. Keep is aside for 2 - 3 hours or refrigerate if leaving it for more time.

Heat oil in a heavy-bottomed pan at medium heat. Add the thinly sliced onion and fry until brown. Drain and keep aside.

Add the marinated chicken pieces and fry them until golden brown. You might want to do this in batches. Drain and keep aside.

Meanwhile crush the pearl onions, ginger, garlic and the green chillies.

Once the chicken is fried, add the crushed mixture, few curry leaves and saute until the mixture turns light brown. Add the chopped  tomatoes and saute until they are really mushy.

Now add the fried chicken pieces. Mix well and add the chilly sauce and soy sauce. Mix well and then add the fried onions and ¼ cup chopped coriander leaves.

Mix well and leave for couple of minutes.

Serve with any kind of bread / rice.

 

Recipe Courtesy:  Lekshmi Nair – TV show