Chicken 65, a curry fried chicken dish
Added by mr spice | Sat 10 Apr 2010 @ 14:30
Apparently this is a very popular fast food in India!
There are loads of variations on the web but they all seem to have a similar spicy batter and a very hot sauce.
This is a mild version as Mrs S doesn\'t like it too hot!
The finished dish looks like this:
This picture shows the fried chicken pieces before they are added to the sauce.
This chicken would be great just served with a yoghurt dip.
1 double chicken breast or 6 thighs, cut into smallish bite sized pieces.
2 cloves of garlic
1 thumb of ginger
2 tsps corn flour
2 tsps plain flour
1 tsp cumin powder
half tsp chili powder (to your liking)
half tsp salt
half tsp tumeric
half tsp panch phoron
Juice of half lemon
2 medium onions sliced lengthways
a handful of chopped green & red chilis (to your liking)
10-12 curry leaves (if available)
200ml tomato passata
1 large tomato, diced
1 tsp garam masala
2 tblspoons mild vinegar
lemon wedge to serve
Make a batter by mixing all the spice mix ingredients, add a little water if it seems too thick to coat the chicken.
Add the chicken pieces and mix thoroughly so they are all coated.
Fry them in a little oil, turning once, for about 2 minutes per side (160C)
I fried the chicken in 3 batches so they all get enough heat. You could probably do them in one go in a deep fryer.
Set the chicken on kitchen roll.
For the sauce, fry the onions until they are soft and turning gold.
Add the chilies, curry leaves and tomatoes and fry on a high heat for a couple of minutes.
Add the passata and garam masala and simmer for 10 minutes.
Add vinegar and salt to taste.
Add the chicken to the sauce and let it warm through.
Serve on Basmati rice with a slice of lemon and a cold beer!