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Chicken 65

This popular South Indian appetizer is made by marinating and frying chicken with green chilies, curry leaves and spices.

Containing meat
Side dishSnacksStarter
Asian
40 minutes
4 persons

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Chicken 65 Westlandpeppers
Chicken 65

This popular South Indian appetizer is made by marinating and frying chicken with green chilies, curry leaves and spices.

Containing meat
Side dishSnacksStarter
Asian
40 minutes
4 persons

Share:

Chicken 65 Westlandpeppers

This is how you make it

1
For the marinade, mix together: 2tsp Kashmiri chili powder, 1tsp ginger, 1 clove of garlic (finely chopped), 0,5tsp turmeric, 0,5tsp pepper, 0,5tsp salt and 1tsp lemon juice in a bowl. Add the chicken breast in pieces and stir well into the marinade. Let the chicken marinate in the refrigerator for at least an hour.

2
For the sauce, mix: 250ml yogurt, 1tsp Kashmiri chili powder, 1 clove garlic (finely chopped), 0,5tsp coriander, 0,5tsp krukuma, 0,5tsp salt and a little red food coloring in a bowl and set aside.

3
For the batter, mix: 1 egg with 2 tbsp cornmeal, 1 tbsp rice flour and 2 tbsp water in a bowl, and whisk until smooth. Stir the marinated chicken into the batter.

4
Heat the vegetable oil and deep-fry the chicken over medium-high heat until golden brown. Drain the chicken on kitchen paper.

5
Discard the frying oil and add 2 tablespoons of new oil to the wok. Add 1tsp ginger and 1 clove garlic and fry for about 30 seconds. Add the curry leaves, green chilies (finely chopped or in rings) and chicken pieces and fry for about 2 minutes. Then add the yogurt sauce and heat over medium-high heat until the sauce is almost completely absorbed and the chicken pieces are almost dry.

6
Serve the red chicken with cilantro.

Tip

1
Can also be served as a main course with rice and/or naan bread.

Ingredients

10
5-6 green
3 tsp
  • 500 g chicken breast, in pieces
  • ginger (powder or fresh)
  • turmeric
  • 3 cloves of garlic
  • pepper and salt
  • lemon juice
  • 250ml yogurt
  • fresh coriander
  • red food colouring
  • 1 egg
  • 2 tbsp cornflour
  • 1 tbsp rice flour
  • 240ml vegetable oil

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