Chicken 65

Photo source: Lonely Planet

Serves 4 (as a starter)

3 hours

Ingredients

Chicken breast 2, cut into 1 inch cubes

Yogurt 1/2 cup

Ginger 2 tsp, grated

Garlic 2 tsp, crushed plus 2 cloves sliced

Red Chilli Powder 2 tsp plus 1 tsp

Cumin 1 tsp

Coriander powder 1 tsp

Garam Masala 1 tsp

Salt 1 tsp

Black pepper 2 tsp

Cornflour 4 tbsp

Vegetable oil 750ml

Green chillies 4, sliced lengthways

Curry leaves 10

Mustard seeds 1 tsp

Rice wine vinegar 1 tbsp

Lime 1/2, juice of

Sugar 1 tsp

Method

1. In a bowl combine the yogurt with the ginger, crushed garlic, 2 teaspoons red chilli powder, cumin, coriander powder, garam masala, salt and black pepper. Mix well and add the cubed chicken breast. Make sure the chicken is well coated, then cover with cling film and leave in the fridge to marinate for 2 hours.

2. Once marinated, add the cornflour to the mixture, stirring well. It should form a thick batter that coats the chicken.

3. In a very large pan heat the vegetable oil to 180 degrees celsius. Deep fry the chicken for 6 minutes or until golden brown. Work in batches if you need to and once cooked remove the chicken to a bowl lined with kitchen roll to absorb any excess oil.

4. In a wok heat some oil and add the green chillies, curry leaves, garlic slices and mustard seeds. Fry for a couple of minutes and then add the vinegar, lime juice, sugar, chilli powder and 3 tbsp of water. Mix all together then add the fried chicken pieces, tossing well to combine.

5. Serve with raita and naan.

6. Eat, and enjoy!