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Pichu Potta Chicken Fry

Pichu potta chicken fry / shredded chicken fry or a simple stir fry. Dish can be prepared by every one including beginners. It goes well with parotta salna, sambar rice, rasam and curd rice. Can also have it as a evening snacks..

Pichi Potta chicken, first the chicken is pressure cooked with regular spices and, the cooked meat is shredded into strands. Shredded chicken is later pan fried with spices, herbs, and onions.

 

Preparation Time : 10 mins

Cooking Time : 40 mins

Total Time : 50 mins



Ingredients :

Chicken - 500 g

Pearl onions / shallots - 1/2 cup

Curry leaves - 2 string

Red chilli - 3 - 4

Turmeric powder - 1/4 tsp

Chilli powder - 2 tbsp

Pepper powder - 1 tsp

Ginger garlic paste - 1 tsp

Garam masala - 1/4 tsp

Oil - 3 tbsp

Salt - to taste


Method :

  1. Wash and clean the chicken.

  2. Pressure cook chicken with turmeric, salt and water for 3 to 4 whistles.

  3. When the pressure is released fully. Drain the chicken stock and reserve it to make soup or use it to make any chicken based curry or add a little to keep this chicken fry on the moist side.

  4. Discard the bone from the chicken and shred the chicken into thin strands.

  5. In a flat tawa, heat 3 tbsp of sesame oil. When the oil is heated add the curry leaves and red chilli (break the chilli into pieces).

  6. Roughly chopped shallots are added and toss it well till it become transparent.

  7. Once shallots changes to translucent, add in ginger garlic paste and saute well.

  8. Shredded chicken is added and tossed well.

  9. When the chicken turns crispy, chilli powder is added and toss well.

  10. Some of the reserved chicken stock is added and mix well for few minutes until the spices and chicken are well combined.

  11. Finally, add pepper powder and garam masala toss for a minute.

Serve the shredded chicken fry/Pichi Potta chicken fry with parotta or sambar rice or curd rice or rasam sadham.


Pictorial :

Your ingredients.

Pressure cook cleaned chicken with turmeric, salt and 1/2 cup water for 3 to 4 whistles.

When the pressure is released fully. Drain the chicken stock and reserve it to make soup or use it to make any chicken based curry or add a little to keep this chicken fry on the moist side. Discard the bone from the chicken and shred the chicken into thin strands.

In a flat tawa, heat 3 tbsp of sesame oil. When the oil is heated add the curry leaves and red chilli (break the chilli into pieces). Roughly chopped shallots are added and toss it well till it become transparent, ginger garlic paste is added and saute well.

Shredded chicken is added and tossed well.

When the chicken turns crispy, chilli powder is added and toss well.

Some of the reserved chicken stock is added and mix well for few minutes until the spices and chicken are well combined.

Finally, add pepper powder and garam masala toss for a minute.

Serve the shredded chicken fry/ Pichi potta chicken fry with parotta or sambar rice or curd rice or rasam sadham.



Notes :

  • Reserved chicken stock can be done to chicken soup or used in any chicken based curry.

  • Leftover chicken gravy can also be converted into this recipe.



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