Chicken Fry

Chicken fry is a dry chicken that you can keep several days and also use as a side with a drink. This really goes well with a special rice or as fillings or even breads.

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I am using 600g diced chicken thigh fillets for this recipe. Prepare one or two tomatoes diced, several curry leaves, several green chilles, onion, and garlic , Rampe, and cinnamon. For the spices I used 1 tsp chilli powder, 1/2 tsp turmeric powder, 1/2 tsp pepper, 1 tsp curry powder and a table spoon full coriander powder. (You can always adjust the spices to your taste.)

Put some (About 1 tea spoon) oil in to a pan and leave it to hot. When the oil is very hot add the cut onions, garlic, chillies and herbs, (Make sure to add less oil  as the oil from chicken and also the juices from chicken will be enough to cook this dish)

When the onions are translucent add the spice powders and cook with it until very dry.

Add the diced chicken in to the pot and stir fry well.

After cover the pot and cook until very dry. After open the lid and continue stirring and when its well fried take off the stove.

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