Indian Fried Chicken 65

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Indian Fried Chicken 65

SERVES 4

15 MINS PREP

COOKS IN 15 MINS

Transport your taste buds to India with this deliciously spicy street-food staple, full of strong and delicious flavours.

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Tailored to Taste

‘Chicken 65’ is an Indian fried chicken street-food classic that is said to originate in Andhra in the South of India. It is a really flavourful and spicy fried chicken dish that is perfect for enjoying with a cold beer on a weekend night when you have friends over. Our quick and easy homemade version uses our Fiery Goan Curry to add delicious spiciness and layers of flavour to the dish in no time at all. Serve alongside a fresh green salad and some pickled red onion slices, or as a sharing platter with friends, and transport your taste buds to the streets of India.

Ingredients

1 pack The Spice Tailor Fiery Goan Curry
5 large chicken thighs fillets, trimmed of excess fat and cut into bite size pieces
2-3 tbsp. vegetable oil
15g corn starch
10 fresh curry leaves
1/4 tsp. cumin seeds
3 cloves of garlic, chopped
Seasoning

Method

Place the diced chicken in a mixing bowl, along with the cornflour and the smaller paste sachet from the kit, along with 2-3 tbsp. of water and some seasoning. Mix together well to cover all of the chicken.
Heat the vegetable oil in a high walled pan, and add the chicken pieces to the pan. Cook for 3-4 minutes on each side, or until crispy. Remove the chicken from the pan and place on some kitchen roll.
Using the same pan, which should have some oil remaining, fry the curry leaves, cumin seeds and garlic, as well as the spices and chilli from the kit. Cook over a moderate heat until the garlic smells fragrant, around 40-50 seconds.
Quickly add the chicken back into the pan, along with the large sauce pouch from the kit. Toss it all together for a couple of minutes until the sauce coats the chicken. Taste and adjust seasoning and serve immediately with fresh coriander, pickled onions and a side salad if you like.

Tailored to Taste

Ingredients

1 pack The Spice Tailor Fiery Goan Curry
5 large chicken thighs fillets, trimmed of excess fat and cut into bite size pieces
2-3 tbsp. vegetable oil
15g corn starch
10 fresh curry leaves
1/4 tsp. cumin seeds
3 cloves of garlic, chopped
Seasoning

Method

Place the diced chicken in a mixing bowl, along with the cornflour and the smaller paste sachet from the kit, along with 2-3 tbsp. of water and some seasoning. Mix together well to cover all of the chicken.
Heat the vegetable oil in a high walled pan, and add the chicken pieces to the pan. Cook for 3-4 minutes on each side, or until crispy. Remove the chicken from the pan and place on some kitchen roll.
Using the same pan, which should have some oil remaining, fry the curry leaves, cumin seeds and garlic, as well as the spices and chilli from the kit. Cook over a moderate heat until the garlic smells fragrant, around 40-50 seconds.
Quickly add the chicken back into the pan, along with the large sauce pouch from the kit. Toss it all together for a couple of minutes until the sauce coats the chicken. Taste and adjust seasoning and serve immediately with fresh coriander, pickled onions and a side salad if you like.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Fiery Goan Curry

In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.

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