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Chicken 65

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

With meat
Side DishSnacksAppetizer
AsianHealthy
40 minutes
4 people

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Chicken 65 Westlandpeppers
Chicken 65

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

With meat
Side DishSnacksAppetizer
AsianHealthy
40 minutes
4 people

Share:

Chicken 65 Westlandpeppers

Here's how to make it

1
For the marinade, mix 2 tsp Kashmiri chili powder, 1 tsp ginger, 1 clove garlic (minced), 0.5 tsp turmeric, 0.5 tsp pepper, 0.5 tsp salt, and 1 tbsp lemon juice in a bowl. Add the chicken breast pieces and stir well to coat them in the marinade. Let the chicken marinate in the fridge for at least an hour.

2
For the sauce, mix 250ml yogurt, 1 tsp Kashmiri chili powder, 1 clove garlic (finely chopped), 0.5 tsp coriander, 0.5 tsp turmeric, 0.5 tsp salt, and a tiny bit of red food coloring in a bowl, then set it aside.

3
For the batter, mix 1 egg with 2 tbsp cornflour, 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 heat until it's golden brown. Let the chicken drain on paper towels.

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

6
Serve the red chicken with coriander.

Tip

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

Ingredients

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

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Westlandpeppers

Pickup Point

Monday 8:00 AM - 5:00 PM
Tuesday 8:00 AM - 5:00 PM
Wednesday 8:00 AM - 5:00 PM
Thursday 8:00 AM - 5:00 PM
Friday 8:00 AM - 5:00 PM
Saturday from 8:00 to 12:00
Sunday Closed

Company Info

Address

Burg. Crezeelaan 44A
2678 KZ De Lier

Phone

+31(0)174-521876

Email

westlandpeppersinfo@gmail.com

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Various peppers Westlandpeppers

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