SHREDDED CHICKEN A DELICIOUS SIDE IN 30 MINS. MY FAMILY SPECIAL.
Shredded Chicken with Spices, Onion, and Curry leaves, a perfect dry side dish for any rice entree. This is my family’s special recipe made In 30 mins.
Special Dry Chicken breast Side Dish:
My mother in law makes this recipe, whenever we need a quick side. That too if we wanted a chicken dish. This chicken recipe is a dry one and an excellent side dish for any rice variety. Especially for sambar, rasam or curd rice.
It tastes less spicy, with lots of crisp and flavor. It is also the best alternative for the fried Indian Chicken recipes, which is usually not healthy because of frying.
Kids love this Chicken too, because of the mild spice taste and flavor. As this is made only with chicken breast, it is filled with protein and easy to eat as well.
If you are looking for similar kind of dry Chicken Recipes, Check this Chicken Sukka.
Smart Tips:
1. Avoid adding more amount of water for cooking chicken, chicken by itself oozes water when cooking.
2. Shred the chicken into small pieces, so the spices will mix well and also helps the chicken to turn crispy quickly.
3. Onion and Curry leaves give a unique taste to this recipe. Avoid adding too much of oil in this recipe, because the chicken should become completely dry and crispy.
How to serve this Shredded Dry Chicken?
This shredded dry chicken tastes best with Sambar Rice, Yogurt Rice, and Rasam Rice. My favorite combo is Sambar rice and Shredded Chicken.
Don’t forget to tell me if you tried it, if you liked it ill pass it on to my mother in law.
Shredded Chicken with Spices, Onion, and Curry leaves, a perfect dry side dish for any rice entree. This is my family’s special recipe made In 30 mins.
- 1 lb CHICKEN (boneless and skinless)
- 1 cup ONIONS CHOPPED
- 10 no CURRY LEAVES
- 4 tbsp OIL
- 1 tsp GINGER GARLIC PASTE
- 1 tsp RED CHILI POWDER
- 1 tsp CORIANDER POWDER
- 1 tsp SALT TABLE
- 0.50 tsp GARAM MASALA
- 0.50 tsp PEPPER BLACK
- 0.25 cup WATER
- 0.25 tsp TURMERIC GROUND
- 1 tsp FENNEL SEED
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Chop the chicken roughly and onions finely.
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In a pan add chopped chicken, ginger garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, salt, water and mix well.
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Cover and cook until the chicken gets cooked completely. (If you still notice water content in chicken after cooking, open the lid and allow to cook for few minutes until it becomes dry). Allow it to cool and shred the chicken into small pieces.
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In a separate wide pan heat oil, add fennel seeds, chopped onion, curry leaves and cook until onion becomes soft.
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Add shredded chicken and mix well. Cook until the chicken becomes dry completely and little crispy. Check for the salt and add pepper powder and mix well. Garnish with chopped coriander leaves.