Shredded Chicken Fry is one of my go-to recipes when I want something quick and tasty. The chicken turns out tender on the inside and crispy on the outside, with lots of flavor from the curry leaves and spices. I learned this recipe from my mom, and it’s never failed to impress my guests. The secret is in shredding the chicken finely and cooking it just right.
About the Recipe
This recipe turns simple chicken into something special. The combination of shallots, curry leaves, and spices creates amazing flavors. It’s not too complicated but looks impressive. The chicken stays juicy while getting slightly crispy edges. You can adjust the spice levels to your taste.
Why You’ll Love This Recipe
– Quick and easy to make
– Uses basic ingredients you might already have
– Perfect for beginners
– Great for meal prep
– Can be made ahead
– Works as both a snack and main dish
– Kids love it
– Minimal cleanup required
Shredded Chicken Fry
Cooking Tips
– Shred the chicken when it’s slightly frozen – it’s easier
– Don’t skip the curry leaves – they add great flavor
– Cook on medium heat to avoid burning the spices
– Let the chicken cook undisturbed for a few minutes to get crispy edges
– If it seems dry, add a tiny splash of oil
Serving and Storing Suggestions
Serves 4-6 people. Takes about 30 minutes total. Serve hot with rice or roti. Stores well in the fridge for up to 3 days. Reheat in a pan with a little oil to keep the crispiness.
Similar Recipes
- Pepper Chicken Fry
- Kerala Style Chicken Roast
- Garlic Chicken Stir-Fry
Nutrient Benefits
High in protein from chicken. Contains healthy spices like turmeric and black pepper. Shallots add vitamins and minerals. Low-carb option for those watching their diet. Good source of lean protein and essential nutrients.
Shredded Chicken Fry
Ingredients
- 300 gms Chicken (boneless, skinless)
- 50 gms Sambar Onions (Shallots - peeled, chopped)
- 1/2 tsp Coriander Powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Black Pepper Powder
- 1/3 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- 1/4 tsp Saunf
- Curry Leaves
- 2 Green Chillies (small, sliced)
- 1 Dry Red Chilli
- Oil as required
- Salt as per taste
Instructions
- Wash, clean and finely shred the chicken.
- Transfer to a large bowl.
- Add ginger garlic paste, salt, turmeric powder and mix well.
- Cook the chicken until tender in a pressure cooked without adding water.
- Heat oil in a pan over medium flame.
- Fry the saunf, dry red chilli and curry leaves for 30 seconds
- Add the onions, green chillies and saute for a minute or two.
- Add the cooked chicken and stir well.
- Add coriander powder, salt, red chilli powder and mix well.
- Cook until the raw smell disappears.
- Sprinkle pepper powder on top.
- Stir gently, remove and serve.
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Frequently Asked Questions
Can I use leftover cooked chicken for this recipe?
Yes. Just shred the cooked chicken and start from step 5 in the instructions. The cooking time will be shorter since the chicken is already cooked.
How spicy is this dish?
The spice level is moderate but you can easily adjust it. Use fewer green chilies and less chili powder for a milder version, or add more for extra heat.
Can I make this ahead for parties?
Yes. Make it up to a day ahead and store in the fridge. Reheat in a pan until hot and crispy. Add a sprinkle of pepper powder just before serving.
1 comment
It looks great. Will definitely try this at home soon. 🙂
xx