Description
Too Spicy And Tasty 
Chicken oorukai: Can be preserved more than a week.After that I haven't tried.
| Ingredients |
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Instructions
ING.
Boneless chicken-1/2 kg(shredded)
Plain chilli powder-4 tsp
Vinegar-1 tsp
Oil-8 tbsps
Crystal salt-1tsp(fried and grounded)
Method
1.Fry chicken in 6 tbsps oil till cooked.
2.Do it in medium flame keeping on sauting until crisp and golden brown.
3.Keep aside the cooked chicken on a dry plate.
4.In the same pan add the remainig oil and fry cumin seeds and mustard seeds.
5.Now add the remaining ing. and fry for 2 min.in high flame adding chicken.
6.Chicken oorukai should be preserved in an air tight container and only dry spoons should be used.
Notes
As it is too spicy, people with gastritis may reduce the amount of chilli powder to half.Still it tastes good as it is chicken.
Boneless chicken should be washed and shredded.lay them on a paper napkin to allow water to strain completely.
Salt should be fried and grounded seperately.
3 Comments
Hello there,
Can you please write the ingredients in details…Mustard seed, cumin seeds and how much of these and what else is the remaining?
Thanks
Hi,
As the water init is fully strained and fried till golden brown and no form of water is added, there is less chanse to spoil. more over you are going to refregirate.I have seen people taking it abroad.Then I have said that not to store more than a week.Moreover Vinegar and salt are a preservative.
Hi when i make chicken gravy , we dont eat the left over chicken the next day as they say chicken if had the next day would be harmful…so we avoid eating chicken the next day,,,how about making chicken pickle..wont that be harmful or is there any preservative?