2. In
a bowl combine all the ingredients given under to marinate and mix well add the chicken pieces and mix well so that the chicken is well coated with all the spices
30 minutes
before frying take the chicken marination out and let it come to room temperature
5. In
a wok
6. Now
start adding the chicken pieces in medium heat oil and fry for
7. Once
the oil drains, serve hot along with onion rings and lemon wedges
1. Make
sure oil is in medium heat and not too hot, else the chicken will not cook well.
2. Make
sure you add chopped curry leaves in the marinate they give excellent flavor. The vinegar used in the marinate gives an amazing flavor to the finished dish, if you are not comfortable using vinegar replace with lemon juice but I highly recommend using vinegar.
5. For
a less spicy version just add only pepper and curry leaves and skip the other spices.
I. f. i. r. s. t. m. a. d. e. h. c. p. n. x. w. b. o. y. u. g. ,. N. v. -. l. k. '. C. T. W. A. (. ). P. S. M. B. E. R. Y. H. K. G. U. O. L. &. F. 3. 6. 1. ½. J. 2. q. j. 4. V. 5. /. 0. D. 7
One of my favourite things to get from the Chinese is crispychicken pieces, they just go so well with Asian flavours, so the logical thing tomake alongside my crispy piece of chicken was a delicious Asian sauce
Make sure that it doesn't boil or overheat. Meanwhile add the chicken, mushrooms, bacon, pepper, onion, garlic clove and sweetcorn into a large frying pan and cook through
In a large bowl mix together all the ingredients except the coriander. This fragrant chicken dish is perfect for Summer BBQs (and even indoor grills when the great British weather lets us down
Howto do it. Tomake the spice mix. Put the cubed chickeninto a bowl and season with salt and pepper. This is probably the nicest tasting curry ever so it's well worth the little extra bit of effort toasting spices etc
Now, the star of the show. Tomake the dressing, into a small bowl, add the red chillies, salt, black pepper, cider vinegar, olive oil, honey, lime zest and lime juice
Howto prepare. Plus you can make it in advance and freeze for up to three months. Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink
you don't want the oil too hot or the chicken will burn before the inside is cooked out. Just place all the above in a saucepan, gently bring to the boil, simmer for a couple of minutes
Floury potatoes have a drier more starchy consistency, which makes them fluffy when cooked. It is just so encouraging and makes blogging ever so exciting
If you prefer you could use chicken breasts or wings ( you will need to adjust the cooking time ) thighs however, are in my opinion the tastiest part of the chicken and when cooking with the bone in you retain the moisture and juicy flavour
If you like spicy Thai dishes then you are going to LOVE this Spicy Basil Chicken. I found a spicy shrimp recipe in a magazine and made some modifications to suit our tastes and voilà
More Than A Bit On The Side campaign aims to help potatoes be the star of the show more often, and they’re definitely one of the stars of this spicy bean hotpot
Comments
Log in or Register to write a comment.