Chicken 65 Recipe

Name: Chicken 65 Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

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.