| 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 | ts | Ground cinnamon |
| 1/2 | ts | Salt to taste |
| 1 | ts | Crushed garlic |
| 1 | ts | Crushed ginger |
| 4 | tb | 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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