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Chicken 65

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

With meat
Side dishSnacksStarter
AsianHealthy
40 minutes
4 persons

Share:

Chicken 65 Westlandpeppers
Chicken 65

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

With meat
Side dishSnacksStarter
AsianHealthy
40 minutes
4 persons

Share:

Chicken 65 Westlandpeppers

Here's how to make it

1
For the marinade, mix together: 2tl Kashmiri chili powder, 1tl ginger, 1 clove garlic (finely chopped), 0.5tl turmeric, 0.5tl pepper, 0.5tl salt and 1tl lemon juice in a bowl. Add the chicken breast in pieces and stir well through the marinade. Let the chicken marinate in the refrigerator for at least an hour.

2
For the sauce: mix 250ml yogurt, 1tl Kashmiri chili powder, 1 clove of garlic (finely chopped), 0.5tl coriander, 0.5tl krukuma, 0.5tl salt and a small amount of red dye 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 1tl ginger and 1 clove garlic and fry for about 30 seconds. Add the curry leaves, green chilies (finely chopped or 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 pieces of green
3 tsp
  • 500 g chicken breast, in pieces
  • ginger (powdered or fresh)
  • turmeric
  • 3 cloves of garlic
  • salt and pepper
  • lemon juice
  • 250 ml yogurt
  • fresh coriander
  • red dye
  • 1 egg
  • 2 tbsp corn flour
  • 1 tbsp rice flour
  • 240 ml of vegetable oil

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Westlandpeppers

Pickup Point

Monday from 8:00 a.m. to 5:00 p.m.
Tuesday from 8:00 a.m. to 5:00 p.m.
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Thursday from 8:00 a.m. to 5:00 p.m.
Friday from 8:00 a.m. to 5:00 p.m.
Saturday from 8:00 a.m. to 12:00 p.m.
Sunday Closed

Company information

Address

Burg. Crezeelaan 44A
2678 KZ De Lier
The Netherlands

Phone

+31(0)174-521876

E-mail

westlandpeppersinfo@gmail.com

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