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Fried Chicken with whole baby Vegetables

Fried Chicken with whole baby Vegetables

(Thali Huwi Murghi Aur Sabuth Sabzee)

In this Fried Chicken recipe, chicken pieces are lightly coated with spices and cornflour,
then deep-fried and served with whole vegetables, which have been fried
separately with whole spices. A dry dish, it should be served with a wet
dish, such as Haandi Lentils with Lemon Juice and Fresh Tomatoes.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Servings 5
Ingredients
  • 1 tbsp tomato purée
  • 1 tsp ginger pulp
  • 1 tsp garlic pulp
  • 1 1/2 tsp chili powder
  • 2 tsp mango powder
  • 2 tsp ground coriander
  • 1 tsp salt
  • 1 tsp ground cumin
  • 250—300 g (8—10 oz) g boneless, skinless chicken breast, (cut into small cubes)
  • 2 tbsp cornflour
  • 300 ml (1/2 pint) ml corn oil for deep-frying
  • Fried Vegetables:
  • 4 tbsp corn oil
  • 1/4 tsp onion seeds
  • 10 curry leaves
  • 1/2 tsp coriander seeds, (crushed in a pestle and mortar)
  • 1/2 tsp cumin seeds
  • 6 black peppercorns, crushed
  • 1 tsp crushed dried red chilies,
  • 8—10 baby courgettes
  • 12-14 baby onions
  • 125 g (4 oz) g frozen green beans, defrosted
  • 1 tbsp chopped fresh coriander
  • 12-14 cherry tomatoes
  • To garnish:
  • Lemon wedges
  • fresh coriander (optional)
Instructions
  1. In a small bowl, mix tomato puree, ginger, garlic, chili powder, mango powder, coriander, salt, and cumin.

  2. With your hands, rub the spice mixture on to the chicken pieces. Sprinkle with the cornflour and toss to coat thoroughly.

  3. Heat the corn oil for deep-frying in a karahi or deep frying pan and fry the chicken pieces, a few at a time, for 7—10 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.

  4. To cook the vegetables, heat 4 tablespoons of oil in a deep frying pan and fry the onion seeds, curry leaves, crushed coriander seeds, cumin seeds, black peppercorns, and red chilies for about 1 minute, then add the baby courgettes' baby onions and green beans and stir-fry for 1 1/2 - 2 minutes until the baby onions have browned slightly.

  5. Add the cooked chicken pieces, fresh coriander, and cherry tomatoes and cook for 2 minutes until heated through. Serve garnished with lemon wedges and more fresh coriander, if wished.

Keywords: home made, vegan, gluten free, chicken
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