| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Indian, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless chicken |
| 2 |
oz |
Finely sliced onion rings |
|
|
Oil for deep frying |
| 1 |
t |
Ground cinnamon |
| 1/2 |
t |
Salt to taste |
| 1 |
t |
Crushed garlic |
| 1 |
t |
Crushed ginger |
| 4 |
T |
Fresh chopped coriander |
| 2 |
|
Green chillies crushed with |
|
|
The seeds |
|
|
Juice of a lime |
|
|
Lemon juice |
INSTRUCTIONS
Wash the chicken pieces in cold water and drain in a colander. Deep
fry the onion slices in batches until dark brown in colour, remove
onto a plate with a slotted spoon, the onion should be crisp. Put the
chicken in a wok or karah, add salt, cinnamon, ginger and garlic.
Cover and cook on a medium heat until the chicken is cooked through
and all the liquids have dried. Keep on the lowest heat setting.
Scrunch the fried crisp onions and keep on a plate, to this add the
coriander, chilies and lemon juice. Ass this mixture to the chicken in
the pan, add 2 T of oil from the onion frying, cover and switch off.
This dish can be served as a starter with chutneys or as part of a
meal with nan bread. Posted to MM-Recipes Digest V4 #287 by Matt
<recipes@cableinet.co.uk> on Nov 03, 1997
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