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Chicken 65 Recipe

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Chicken 65 Recipe




    Ingredients :

  • 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
  • 1 egg, beaten
  • 2 tablespoons cornstarch
  • 1 ½ tablespoons minced garlic, divided
  • 1 tablespoon minced ginger, divided
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • vegetable oil for frying
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 serrano peppers, sliced into 1/4-inch pieces
  • 2 tablespoons cumin powder
  • 1 tablespoon chile powder, or less to taste
  • ½ teaspoon ground black pepper
  • salt to taste
  • 6 fresh curry leaves, or more to taste
  • 1 ½ tablespoons red chile-garlic paste
  • 1 tablespoon ginger paste
  • 5 drops red food coloring, or more as needed
  • ½ cup water
  • ¾ cup chopped fresh cilantro
  • Methods :

  • Step 1

    Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.

  • Step 2

    Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.

  • Step 3

    Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.

  • Step 4

    Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

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