Chicken sambal oelek fry is a quick chicken fry made with fewer ingredients. I was browsing through and came across this recipe by Lakshmi Nair of Asianet. But I modified the recipe a bit according to our taste.
The ingredients reminded me of the Thai red Chilly paste I make at home and hence the name. The dried red chillies are really hot and the acidity in vinegar helps cut off the heat. It also helps soften the chicken meat because we don't marinate the chicken in this recipe.
Kashmiri chillies give the vibrant red color to the fry. If Kashmiri chilly is not available you can substitute 1 teaspoon of paprika while grinding the paste or just use dried red chilly. The paste doesn't have to be smooth, actually the coarser one is the better.
Corn flour helps hold the spice paste to the chicken when dropped in oil.
This paste can be pre-made and refrigerated for about a week and frozen for atleast three months.
Do try this recipe if you love fries and if you are a chicken fanatic.
2 lbs Chicken medium pieces
15 Dry Red Chillies
5 Kashmiri Red Chillies
10 Nos Pearl Onions
10 Nos Garlic Pods
2 Tblsp Vinegar
2 Tsp Salt
1 Tblsp Corn Flour
1/2 Cup Boiling water
1/2 Cup Coconut/ Frying Oil
METHOD:
Clean and cut the chicken into medium pieces, wash and drain any excess water.
In a bowl soak the chillies in hot water for about 5 mins and drain.
In a food processor grind the red chillies along with shallots and garlic pods in vinegar into a paste. It doesn't really have to be a smooth paste.
Add salt mix well and check for taste and add more salt if necessary.To this paste add the corn flour and rub this mix evenly into the chicken pieces.
Heat oil in a frying pan and deep fry the chicken pieces until dark red and crispy.
Chicken sambal oelek fry is ready and served as a starter or side dish.
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