2kgs of boneless chicken breast curry cut
1/2 kg of bone-in curry cut chicken pieces
15 curry leaves
1 bunch of coriander leaf chopped
1/4 tsp of turmeric
1 Tbs chili powder – to taste
1 tsp of coriander seed powder
1 Tbs of ginger garlic paste (I make mine fresh)
2-4 Tbs Salt- to taste
3-5 Tbs of sesame seed oil or peanut oil
In a bowl combine all ingredients except the curry leaves and the coriander leaf let sit 1 hour if you want a tender and deeper spice flavor..
Heat a deep frying pan with 4 Tbs oil on low. Once crackling add the chicken mixture in one layer in pan. Cover and cook until chicken is no longer pink 15mins or so, adding oil if needed. Open lid and add curry leaf and coriander leaf. Fry for an additional 5 minutes on high adding oil if needed. Serve with steamed rice, Indian fried rice, or any type of roti.
Frys are commonly eaten with rasam in South India with white rice followed by curd.
You can add nuts to the fry like cashews or peanuts in middle of cook time to add more crunch.
Sorry so dark as my Indian kitchen has very little light!