Fry's Chicken-Style Strips tossed in a wok with curry leaves, coriander, turmeric, red chilli and mustard seeds. It sits on an aromatic South Indian tomato chutney and finished with fresh coriander leaves.
In a hot wok add 1 Tbsp of oil. Add the Fry's Chicken-Style Strips and toss in with curry leaves, fresh coriander, ginger, garlic, turmeric, red chilli, mustard seeds, sugar, coriander powder and thinly slice onion. Add salt and pepper to taste.
Finish with fresh coriander and squeeze of lime (optional).
In a pan heat the oil. Add the onions, garlic and ginger and sauté for 3-5 minutes until translucent.
Add in the curry leaves and a handful of coriander. Add in the chillies.
Follow with the chilli powder and cumin powder.
Allow spices to gently toast for about 2 minutes.
Add in a can of chopped tomatoes, followed with the tomato puree.
Reduce the acidity with some sugar and salt to taste. Allow to cook for about 15-20 minutes.
Crack in some crushed black pepper.
Garnish with coriander.
Place the tomato chutney on a plate, topped with the crispy Chicken-Style Strips. Garnish with fresh lime and serve with paratha or jasmine rice.