Fried Chicken with Whole Baby Vegetables Recipe
Summary
Preparation Time30 MinCooking Time35 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
HealthyHigh Protein
Ingredients
| Tomato puree | 1 Tablespoon | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Chilli powder | 1 1/2 Teaspoon | |
| Mango powder | 2 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Chicken breast boneless skinless | 300 Gram | |
| Cornflour | 2 Tablespoon | |
| Corn oil | 2 Cup (16 tbs) (For frying) | |
| Corn oil | 4 Tablespoon (Fried vegetables:) | |
| 1/4 teaspoon onion seeds | ||
| Curry leaves | 10 (Fried vegetables:) | |
| 1/2 teaspoon coriander seeds, crushed, in a pestle and mortar | ||
| Cumin seeds | 1/2 Teaspoon (Fried vegetables:) | |
| Black peppercorns | 6 To taste, crushed (Fried vegetables:) | |
| Red chillies | 1 Teaspoon, crushed (Fried vegetables:) | |
| 8-10 baby courgettes | ||
| 12-14 baby onions | ||
| Green beans | 125 Gram, Defrosted (Fried vegetables:) | |
| Coriander | 1 Tablespoon, chopped (Fried vegetables:) | |
| Cherry tomatoes | 14 (Fried vegetables:) | |
| Lemon wedges | ||
Directions
1. In a small bowl, mix together the tomato puree, ginger, garlic, chilli powder, mango powder, ground coriander, salt and cumin.
2. With your hands, rub the spice mixture on to the chicken pieces. Sprinkle with the cornflour and toss to coat thoroughly.
3. Heat the corn oil for deep-frying in a karahi or deep frying pan and fry the chicken pieces, a few at a time, for 7-10 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.
4. To cook the vegetables, heat 4 tablespoons of oil in a deep frying pan and fry the onion seeds, curry leaves, crushed coriander seeds, cumin seeds, black peppercorns and red chillies for about 1 minute, then add the baby courgettes, baby onions and green beans and stir-fry for 1 1/2-2 minutes until the baby onions have browned slightly.
5. Add the cooked chicken pieces, fresh coriander and cherry tomatoes and cook for 2 minutes until heated through. Serve garnished with lemon wedges and more fresh coriander, if wished.
2. With your hands, rub the spice mixture on to the chicken pieces. Sprinkle with the cornflour and toss to coat thoroughly.
3. Heat the corn oil for deep-frying in a karahi or deep frying pan and fry the chicken pieces, a few at a time, for 7-10 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.
4. To cook the vegetables, heat 4 tablespoons of oil in a deep frying pan and fry the onion seeds, curry leaves, crushed coriander seeds, cumin seeds, black peppercorns and red chillies for about 1 minute, then add the baby courgettes, baby onions and green beans and stir-fry for 1 1/2-2 minutes until the baby onions have browned slightly.
5. Add the cooked chicken pieces, fresh coriander and cherry tomatoes and cook for 2 minutes until heated through. Serve garnished with lemon wedges and more fresh coriander, if wished.
Chef
