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Chicken-Style Kadai

Yields2 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

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.


For the Chicken-Style Strips
 1 box Fry’s Chicken-Style Strips
 1 Tbsp oil
 10 curry leaves
 6 stems coriander
 2 tsp crushed ginger garlic
 ½ tsp turmeric
 ½ tsp red chilli
 1 tsp mustard seeds
 1 tsp sugar
 1 tsp coriander powder
 ½ onion, thinly sliced
 Pinch salt
 Fresh coriander and lime, for garnish
For the Tomato Chutney
 2 Tbsp oil
 1 whole onion, finely chopped
 2 Tbsp crushed ginger and garlic paste
 A handful of curry leaves
 A handful of coriander leaves
 2 medium green chillies
 ½ a tsp of chilli powder
 1/3 tsp of cumin powder
 1 can of chopped Italian tomatoes
 ½ Tbsp of tomato puree
 Salt and pepper, to taste
 Sugar, to taste
 Coriander, for garnish
To Serve
 Paratha or jasmine rice
For the Chicken-Style Strips

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).

For the Tomato Chutney

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.

To Serve

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.

Nutrition Facts

Servings 0