CHICKEN FRY (SWEET AND HOT)

To marinate chicken:

Whole chicken or Chicken with bones	1.25 to 1.5 Kg
Curd	1/2cup
Ginger garlic paste	2 to 3tbsp
Red chilly powder	1tbsp
Tumeric	1/4tsp
Salt	to taste
Tomato sauce (Hot and sweet)	2tbsp
Green chilly sauce	2tbsp
Soy sauce	2tbsp
Vinegar	1tbsp
Lime juice	1tbsp
Ajinomoto	pinch to 1/8tsp
Red food color	pinch to 1/8tsp

To Fry:

Oil	1/4cup
Onions	200g (sliced)
Green chillies	6 to 10 (split)
Curry leaves	2 strings

• Cut the chicken into medium big size pieces. Wash well and drain the chicken.
• As listed above, add all the marinate ingredients and mix well. Cover and place in the middle fridge for atleast 4hrs to overnight.
• Later, boil the marinated chicken without adding water (once chicken starts boiling, it becomes watery. So, do not add water). Boil till all chicken water is evaporated and cooked.

Boiled chicken

• In deep frying pan heat oil. Fry green chillies (first) and curry leaves. When leaves are fried , add onions and fry till onions are light golden in color.
• Add boiled chicken. Fry on medium heat, till chicken is dry. Keep turning chicken for every 4-5minutes. (it takes around 15-20mins to fry).
• Transfer chicken into serving dish and serve with rice and Sambar.