Spicy Chicken Fry

Chickens farmed for meat are called broiler chickens. Chickens will naturally live for 6 or more years, but broiler chickens typically take less than 6 weeks to reach slaughter size. A free range or organic meat chicken will usually be slaughtered at about 14 weeks of age.

Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.

The meat of the chicken, also called "chicken", is a type of poultry meat. Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for food, and the meat can be cooked in many different ways. Popular chicken dishes include roasted chicken, fried chicken, chicken soup, Buffalo wings, tandoori chicken, butter chicken, and chicken rice. Chicken is also a staple of many fast food restaurants.

Main edible parts:

Chicken meat contains about two to three times as much polyunsaturated fat than most types of red meat when measured as weight percentage.Chicken generally includes low fat in the meat itself (castrated roosters excluded). The fat is highly concentrated on the skin.

Now I am going to cook a very quick and easy receipe Spicy Chicken Fry.It goes on well with curd rice, sambhar rice or even rasam. Very relaxing meal during fever and cold conditions.

                              Spicy Chicken Fry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 20 mins     |  Serves:2

Ingredients

Onions - 1 medium sized

Tomato -1 big size

Ginger Garlic paste or grated - 1 tbsp

Chicken - 1kg

Turmeric powder - 1/4 tsp

Ginger Garlic paste - 2 tsp (optional)

Salt - needed

Coriander leaves - few

Oil - 2 tbsp

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                                                To Temper:

Kal paasi - 1no

Star anise - 1/2 no

Cinnamon - 1 small piece

Cloves - 3 nos

Curry leaves - 1 strand

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                                                             To Dry Roast:

Red chily - 4 nos

Dhaniya seeds - 2 tsp

Pepper - 1tsp

Jeeragam - 1 tsp

Cashew - 5 nos

Desicated cocnut - 2 tsp

Onion- 1 big sized

Fennel - 1 tsp

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 Method:

• First clean and wash the chicken. Mix turmeric powder and give it one final wash and set aside.
  
• Now take an empty pan and dry roast te ingredients mentioned. Until they turn brown.First roast chilly,dhaniy,jeera,fennel,pepper and after nice aroma comes up add onions, and when all are done finally add cashews and coconut.
  
•  Now grind it into a very fine paste by adding water.
  
• Now take a pan, add oil, add the tempering ingrdients and finely chopped onions and saute well. When onions turn transluscent add the ground paste and saute well. Also add ginger garlic paste if ur using it. Its optional for this gravy.
  
• Now when the raw smell goes off add grinded tomato pulp and saute well. Add salt, turmeric powder. When oil separates on the top surface add the chicken and mix well.The water will start leaving from the chicken.
  

• Now after water comes out, flesh turns colour,add 1 cup water an close the lid. It will get cooked slowly.
  
• When the chciken is cooked well and a thick gravy is formed switch of the flame.Garnish with coriander leaves. As u have added cashews and cocnut the gravy will be thick, so if required u can add more water.
  
• Serve hot with Rice.!! You can either take it as a gravy or keep frying further untill thick roast forms out. This goes well with Ghee Rice.