Leftover Shredded Chicken Curry | Pichi Potta Kozhi | Step By Step Pic + Video Recipe | Shredded Chicken Curry | Simple and Yummy Recipes

Do you have some leftover chicken pieces, then you must try this recipe. Don't miss it to try this recipe and thank me later 😉. Easy and quick recipe with leftover chicken pieces.

Shredded Chicken Curry is a very popular recipe in Tamilnadu and it is an extremely very simple and easy recipe to make. It is called " pichi potta kozhi vathakal " in Tamil.

I have used leftover chicken like grilled chicken and chicken tikka which I barbequed a day before. Use only the boneless part and discard the bones. If you don't have leftover chicken then pressure cook or boil some boneless chicken pieces and shred them into thin strips. This can be used as a filling for sandwich, wraps and rolls etc.

Scroll down for Video Recipe and step by step pic

 

Preparation time: 3 mins

Cooking time: 5 mins

Serves: 2

Ingredients:

• 1 cup Leftover Shredded Chicken pieces
• 1 Onion, medium-sized, chopped
• 1 Tomato, small-sized, chopped
• 2 Green Chillies
• Few Curry leaves
• 1 tsp Pepper powder
• 2 tbsp of Water
• 1 tbsp Oil
• Salt as required

Method:

• Shred the leftover chicken pieces into thin strips. Discard the bones, use only the boneless / flesh part. Keep aside.

• Heat 1 tbsp oil in a kadai / wok. When hot add the onion, green chilies, few curry leaves, and saute till the onion becomes translucent on medium heat.

• Add ginger-garlic paste and saute till the onion becomes light golden brown in colour and raw smell of the ginger-garlic paste goes off on medium heat.

• Then add the tomatoes and required salt and saute till tomatoes become soft and mushy on medium heat.

• Next, add the leftover chicken pieces and give a good mix, so that the mixture coats well with the chicken pieces.

• Next, add the pepper powder and mix well. Cook for a minute on medium heat.

• Then add 2 tbsp of water to it and mix well. Cook saute for about 3 mins on medium heat.

Step By Step pictures of how to make leftover chicken curry recipe

Shred the leftover chicken pieces into thin strips. Discard the bones, use only the boneless / flesh part. Keep aside.

Heat 1 tbsp oil in a kadai / wok. When hot add the onion, green chilies, few curry leaves, and saute till the onion becomes translucent on medium heat.

Add ginger-garlic paste and saute till the onion becomes light golden brown in color and the raw smell of the ginger-garlic paste goes off on medium heat.

Then add the tomatoes and required salt and saute till tomatoes become soft and mushy on medium heat.

Next, add the leftover chicken pieces and give a good mix, so that the mixture coats well with the chicken pieces.

Next, add the pepper powder and mix well. Cook for a minute on medium heat.

Then add 2 tbsp of water to it and mix well. Cook saute for about 3 mins on medium heat and switch off the flame and serve.

Video recipe

Baby Corn Pepper Dry | Step By Step Pics + Video Recipe | Baby Corn Pepper Fry | Baby Corn fry Recipe | Simple and Yummy Recipes

Babycorn pepper fry recipe is an easy and delicious appetizer/starter recipe. A simple and crunchy fry recipe with minimal ingredients. This can be served as a side dish for fried rice and noodles too or with any variety rice.

In this recipe, I have not added any sauces to it. I have kept it very simple. The main ingredient in this recipe is pepper and it goes very well with the baby corn.

Also, it can be used as a filling recipe for wraps and rolls.

Ingredients

• 250 gms baby Corn
• 1 tbsp Maida flour ( all-purpose flour )
• 1 tbsp Rice flour
• 1 tbsp Cornflour
• 1/2 tsp Pepper powder
• 1 Onion, medium-sized, finely chopped
• 1 Green chili
• few Curry leaves
• 1/2 Capsicum, chopped

Method

• Cut the baby corn into bite-size pieces and place it in a bowl.

• Add all the three flours, pepper powder, salt to the baby corn. Add water little by little and mix well to coat the paste with the baby corn. Keep aside for 10 mins.

• Meanwhile, heat the oil for deep frying. Once the oil is hot enough, drop the baby corn pieces one by one and deep fry them till golden brown. Fry the baby corn pieces in batches and keep them aside.

• Heat 1/2 tbsp oil in a wok or a kadai. When hot add the chopped onions, green chili, curry leaves and saute till the onions become translucent on medium heat.

• Next, add the chopped capsicum pieces and saute for 3 mins on medium heat.

• Then add the fried baby corn pieces, pepper powder, salt, and mix well. Cook for 2 mins on medium heat.

• Add 1 tsp lemon juice and give a stir and then switch off the flame. Serve hot.

💥 Step By Step pictures of how to make baby corn pepper dry recipe

Cut the baby corn into bite-size pieces and place it in a bowl. Add all the flour, pepper powder, salt to the baby corn. Add water little by little and mix well to coat the paste with the baby corn. Keep aside for 10 mins.

Meanwhile, heat the oil for deep frying. Once the oil is hot enough, drop the baby corn pieces one by one and deep fry them till golden brown. Fry the baby corn 

pieces in batches and keep them aside.

Heat 1/2 tbsp oil in a wok or a kadai. When hot add the chopped onions, green chili, curry leaves and saute till the onions become translucent on medium heat.

Next, add the chopped capsicum pieces and saute for 3 mins on medium heat.

Then add the fried baby corn pieces, pepper powder, salt, and mix well. Cook for 2 mins on medium heat.

Add 1 tsp lemon juice and give a stir and then switch off the flame. Serve hot.

Click here for the Video Recipe