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Chicken Fry

SUBMITTED BY: Kha nel

"A hot Indian recipe. Perfect when served with fragrant basmati rice."
SERVINGS & SCALING
Original recipe yield: 5 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken breast halves
  • 1 onion, sliced
  • 1 teaspoon ginger garlic paste
  • 2 green chile peppers, chopped
  • 3 teaspoons ground coriander seed
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 pinch ground nutmeg
  • 1 tablespoon fresh chopped cilantro, for garnish
  • salt to taste

DIRECTIONS

  1. Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by TOOTIEBUG
This is a great recipe for those who love spicey food! I served it to 3 of our east Indian friends and they loved it!

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by TBRDBOY
This recipie went well beyond my expecations. It was very easy, however, could definately use more flavor, salt definately helps. Also, it would be wise to use a little water when cooking chicken, it tends to become a bit dry (as ususal). I will try to marinade the chicken first, next time, I am sure it would be much more tender if that were done. Don't forget the Basmati Rice!

5 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2005 by LWS07
This was a fast, easy dish to make. We added water as we cooked because it seemed that things would be too dry without it. We added more chile pepper than called for, which made it especially hot. Seemed that the dish was too dry, maybe because of the extra pepper I added, but some sort of addition to make it more moist would've been welcomed.

3 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 176

  • Total Fat: 7.1g
  • Cholesterol: 53mg
  • Sodium: 102mg
  • Total Carbs: 5.1g
  •     Dietary Fiber: 1.7g
  • Protein: 21.9g

VIEW DETAILED NUTRITION

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