Kozhi -Poricha Kari (Chicken Fry)

This is one of my favorite recipes for cooking this meat in a semi-dry version, excellent as a side dish for Rice varieties or other main dishes. This recipe was passed to me by my dear and only sister [Thank you Eli :)].

Ingredients:
1 kg chicken
Whole spices (Cinnamon sticks 1 or 2, 3 cloves, a bay leaf)
2 tsp chilly powder
½ tsp turmeric powder
½ tsp cumin seeds powder
½ tsp coriander powder
Salt
2 big onions
½ tbsp each ginger and garlic paste
2 tomatoes
10 tbsp Oil
2 sprigs curry leaves
1 tbsp fennel seeds powder

Method:
Chop the onions and the tomatoes very finely.
Clean the chicken and chop into pieces. Put it in a double bottomed vessel along with the turmeric powder, salt, the whole spices, the chopped onions and the tomatoes, the ginger garlic paste, the chilly powder, cumin and coriander powders.

Pour a cup of water (just enough to cook the chicken) and cook on high flame for about 20 minutes or until the meat is done.

Remove and filter it through a colander and separate the meat from the rest of the mixture.

Heat oil in a wok, splutter the curry leaves and fry each piece of meat in small batches until golden brown. Keep aside.

When everything has been done, (remove any excess oil), put once again all the fried meat in the same wok, and stir-in all the filtered remaining mixture from the boiled contents, without the broth (if you want it dry) and stir fry on high flame for some more minutes until the oil separates and until the meat is well coated and the mixture browns slightly.


Add the fennel seeds powder just before switching off the flame. Stir once again, remove and serve.
Enjoy your Meal!