Authentic Chicken Fry Recipe – Gundu Chilli & Curry Leaf Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Fry Recipe – Gundu Chilli & Curry Leaf Flavors

Hey everyone! If you’re anything like me, a good chicken fry is comfort food at its finest. But this isn’t just any chicken fry. This one’s special. It’s packed with the incredible flavors of South India – fragrant gundu chillies, aromatic curry leaves, and a beautiful blend of spices. I first made this for a family get-together, and it disappeared in minutes! I’m so excited to share this recipe with you.

Why You’ll Love This Recipe

This chicken fry is seriously addictive. It’s crispy, flavorful, and surprisingly easy to make. The gundu chillies give it a unique, fruity heat that you won’t find in other recipes. Plus, the curry leaves add a wonderful freshness. It’s perfect as a side dish, a snack, or even a main course with rice. You’ll absolutely love it!

Ingredients

Here’s what you’ll need to create this flavour bomb:

• 2 tablespoons coconut oil
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon fennel seeds
• 5 sprigs chopped curry leaves (divided)
• 5 pieces dried gundu chillies
• 2 cups chopped onions
• 3 whole green chillies
• 1 teaspoon rock salt
• 1.5 tablespoons ginger garlic paste
• 1 teaspoon turmeric powder
• 1.5 teaspoons red chilli powder
• 1.5 teaspoons Kashmiri red chilli powder
• 750 grams bone-in chicken (small pieces)
• 1 teaspoon ghee
• 3 sprigs chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Coconut Oil: Choosing the Right Type
I prefer using virgin coconut oil for its lovely aroma. But any good quality coconut oil will work beautifully. (About 30ml)

Cumin & Fennel Seeds: The Aromatic Base
These seeds are the foundation of so many Indian dishes. Lightly roasting them releases their incredible fragrance. Don’t skip this step!

Gundu Chillies: A South Indian Specialty
These round, plump chillies are a game-changer. They have a unique fruity flavour and a moderate heat. You can usually find them at Indian grocery stores.

Curry Leaves: Fresh vs. Dried
Fresh curry leaves are always best, but dried can work in a pinch. If using dried, use about half the amount as fresh.

Rock Salt: The Traditional Choice
Rock salt (sendha namak) has a slightly different flavour profile than table salt. It’s often used in traditional Indian cooking. (About 6 grams)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a large pan or wok over medium heat. Once hot, add the cumin seeds, fennel seeds, 3 sprigs of chopped curry leaves, and dried gundu chillies. Roast for about 30 seconds, until fragrant. Be careful not to burn the spices!
2. Add the chopped onions and whole green chillies. Sauté until the onions turn golden brown and beautifully caramelized – this takes patience, but it’s so worth it.
3. Stir in the rock salt and ginger garlic paste. Cook for another 2 minutes, until the raw aroma of the ginger and garlic disappears.
4. Now, add the turmeric powder, red chilli powder, and Kashmiri red chilli powder. Sauté for 1 minute, stirring constantly, to blend the spices. This is where the magic happens!
5. Add the chicken pieces and mix thoroughly to coat them with the masala. Cover the pan and cook on low heat for 10 minutes, allowing the chicken to absorb all those wonderful flavours.
6. Uncover and cook for another 10 minutes, stirring occasionally, until the chicken is tender and the mixture is dry. You want a nice, slightly charred look.
7. Finally, add the remaining curry leaves, ghee, and chopped coriander leaves. Mix well and remove from heat. The ghee adds a lovely richness!

Expert Tips

• Don’t overcrowd the pan. Cook the chicken in batches if necessary to ensure even cooking.
• For extra crispy chicken, you can marinate it with a little bit of ginger-garlic paste and turmeric powder for 30 minutes before cooking.
• Keep a close eye on the spices while sautéing – they can burn quickly!

Variations

Spice Level Adjustments
If you like it spicier, add more red chilli powder or a few extra green chillies. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Vegan Adaptation (Using Plant-Based Chicken)
You can easily make this recipe vegan by substituting the chicken with plant-based chicken pieces. Just make sure to adjust the cooking time accordingly.

Gluten-Free Considerations
This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Festival Adaptations (Onam, Diwali)
This chicken fry is a popular dish during festivals like Onam and Diwali. It’s a great addition to a festive spread!

Serving Suggestions

Serve this chicken fry hot with steamed rice, dosa, parotta, or even roti. It also makes a fantastic appetizer for parties. A side of raita (yogurt dip) can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

What makes Gundu Chillies unique in this recipe?
Gundu chillies have a unique fruity flavour and a moderate heat that adds a special dimension to the chicken fry. They’re not overly spicy, but they definitely pack a punch!

Can I use regular dried red chillies instead of Kashmiri red chilli powder?
You can, but Kashmiri red chilli powder adds a beautiful colour and a milder heat. If using regular dried red chillies, use less and deseed them to reduce the spice level.

What is rock salt and how does it differ from table salt?
Rock salt is a natural salt mined from the earth. It has a slightly different mineral composition than table salt, giving it a unique flavour.

How can I achieve a deeper caramelization of the onions?
Patience is key! Cook the onions over medium-low heat for a longer time, stirring frequently, until they turn a deep golden brown colour.

Can this chicken fry be made ahead of time?
You can prepare the masala ahead of time and store it in an airtight container. But it’s best to cook the chicken fry just before serving for the best flavour and texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!