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Indian Fried Chicken 65

‘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.
  • 4serves
  • 15mins prep
  • 15mins cook
‘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.
Made with
Fiery Goan Curry

Fiery Goan Curry

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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 cornflour
  • 10 fresh curry leaves
  • 1/4 tsp. cumin seeds
  • 3 cloves of garlic, chopped
  • Seasoning

Optional cooling side salad: 1 medium cucumber, 200g tomatoes, 100g red onion all cut into small cubes, tossed with 4 tbsp. lemon juice, and salt and pepper to taste.

Method

  1. 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.
  2. 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. 
  3. 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. 
  4. 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 cilantro, pickled onions and a side salad if you like.

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