Chicken Kondattam
Normally in Kerala, kondattams are prepared using vegetables like bittergourd,lady’s finger marinated in curd and salt and sundried for 4-5 days and then fried in oil.But this kondattam is entirely different and it is prepared by deep fry chicken pieces in batter and then sauteed in spices.This is a good appetizer and goes well with chappathi or rice as side dish.
Ingredients
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Boneless chicken Breast (julienne cut) – 250 gms
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Onion(finely chopped) – 1
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Garlic paste –1 tsp
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Dry red chilly – 3
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Curry leaves – 2 sprigs
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Red Chilly Flakes – 1 tbsp
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Kashmiri red chilly powder – 2 tsp
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Chat masala – 1 tsp
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Pepper Powder – 1 tsp
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Coconut Oil
For making Batter
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Egg – 1
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Maida – 2 tbsp
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Corn flour – 2tbsp
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Ginger-garlic paste – 1tbsp
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Kashmiri chilly powder – 1 tsp
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Chicken masala – 1 tsp
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Salt
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Garam Masala – 1 tsp
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Lime Juice – 1 tbsp
Preparation
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Clean chicken pieces and cut into long thin strips.In a bowl, beat egg and add the remaining ingredients mentioned above for making batter.Add chicken pieces into it and mix well. Keep aside for 30 minutes.
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Heat oil in a frying pan. Take one by one strip and drop into the oil.Deep fry till chicken pieces are crispy and well cooked.
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Heat 3tbsp of oil in another pan.Add chopped onions to it and saute well.once onions are brown in color,add garlic paste,dry red chilly,chilly flakes,chilly powder,chat masala,pepper powder and curry leaves.
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once the raw smell of spices goes,add crispy chicken to it and stir well.Remove from fire.If you want more spicy,you can add more chilly powder and chilly flakes.
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Chicken kondattam is ready to serve.
Recipe Source:Jai Hind TV SWAD
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