Ceylon Chicken Fry

Ingredients

• 1 kg Skinned chicken (cut into large pieces)
• 8 Dried red chilies
• 1 Teaspoon Pepper
• 5 ladles Refined oil
• 1 Tablespoon Cumin
• 2 Tablespoons Coriander seeds
• 2 cloves Garlic
• 1/4 kg Onion
• 1 piece Ginger
• 4 Tomato
• 4 Egg

Instructions

1. Grind the masala ingredients and add to the chicken pieces along with salt, turmeric powder, and tomato, and cook. Once done, let it dry out with no remaining water. Let it cool, then remove the bones from the chicken pieces. In a pan, pour oil, add chopped onion, and once it wilts, add the chicken pieces and sauté for 5-10 minutes. Beat the eggs with salt, scramble them separately, then mix into the fried chicken and sauté for a further 2 minutes before removing.