Chicken 65

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

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.

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

  • 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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