Poricha Kozhi Kuzhambu/ Chicken Deep fry in Gravy Cooking Recipe

Ingredients required for preparing Poricha Kozhi Kuzhambu/ Chicken Deep fry in Gravy

Oil – For deep frying

Chicken – 500 Grams

Onion – 2 Big

Ginger – 2 Inch Piece

Garlic – 10 Pieces

Turmeric powder – ½ Tea Spoon

Chili powder – 2 Tea Spoons

Coriander Powder – 2 Tea Spoons

Tomato – 2 Big

Mustard Seeds – 1 Tea Spoon

Salt – To Taste

Poricha Kozhi Kuzhambu/ Chicken Deep fry in Gravy preparation steps

As the name of the dish represents, we have to deep fry the chicken at first.

Before that we have to marinate the chicken with salt, chilli powder and turmeric powder for about 2 to 3 hours.

After the chicken gets marinated, you have to take a pan and add enough oil to it.

When the oil is hot enough, you have to put the marinated chicken and fry them to nice brownish red shade.

After the chicken gets fried, take it out from oil and keep it aside so that excess oil from the chicken drains away.

Now take another pan and add a tablespoon of oil to it. Once the oil heats up, put the mustard seeds and wait until it pops up.

Then put the finely chopped onion and sauté it until a golden brown shade comes.

Next you have to add chilli powder, coriander powder and turmeric powder with this and sauté for few seconds.

After all the powders fry well, add chopped or mashed tomatoes to it and also put salt that is required for the gravy.

See that you put salt only for the gravy and not for the chicken too. This is because we have add salt already with chicken while frying.

After adding the tomatoes and salt into the dish, you can add little amount of water with it and let them all to cook and blend together.

After this you can add the deep fried chicken into the gravy and let it to be in slow flame for about 15 to 20 minutes.

Finally when the gravy thicken to the right consistency shut down the flame and serve it hot by transferring it to a serving plate. You can add curry and coriander leaves for garnishing on the serving plate or bowl.