Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Wash the chicken pieces in cold water and drain in a colander. Deep fry the onion slices in batches until dark brown in colour, remove onto a plate with a slotted spoon, the onion should be crisp. Put the chicken in a wok or karah, add salt, cinnamon, ginger and garlic. Cover and cook on a medium heat until the chicken is cooked through and all the liquids have dried. Keep on the lowest heat setting. Scrunch the fried crisp onions and keep on a plate, to this add the coriander, chilies and lemon juice. Ass this mixture to the chicken in the pan, add 2 T of oil from the onion frying, cover and switch off. This dish can be served as a starter with chutneys or as part of a meal with nan bread. Posted to MM-Recipes Digest V4 #287 by Matt on Nov 03, 1997
