Chicken 65

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  • Prep Time: 5 minutes + 1 hr for marinating
  • Cook Time: 15-20 minutes
  • Serves: 4
  • Freezing: not recommended

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At a party you host or at a pot-luck, this finger-licking delicious dish will have everyone asking for the recipe.

  • Ingredients:

  • Marinade:
  • 1 lb (454 grams) chicken, boneless, skinless, cut into bite size pieces
  • 2 tsp (10 mL) fresh ginger garlic paste
  • ½ tsp (2 mL) cumin powder
  • 1 tbsp (15 mL) coriander powder
  • 1 tsp (5 mL) Kashmiri lal mirch
  • 1 tsp (5 mL) salt
  • 2 tbsp (30 mL) cornstarch
  • 2 large eggs, beaten
  • 2 drops red food colour
  • Stir Fry:
  • 4 cups (1 L) + 2 tbsp (30 mL) Crisco® Vegetable Oil
  • ¼ cup (50 mL) curry leaves, chopped
  • 4-5 green chilies, slit
  • 1 cup (250 mL) onions, thinly sliced
  • Method:

  • Mix marinade ingredients in a large mixing bowl. Marinate for 1 hour.
  • Heat 4 cups (1 L) oil in large pot to about 350°F (175°C).
  • Carefully drop 7-8 chicken pieces in hot oil.  Cook 3-5 minutes, or until chicken is no longer pink inside.
  • Remove from oil. Drain excess oil on paper towel. Repeat for rest of the chicken.
  • Heat 2 tbsp (30 mL) oil in a thick bottom pan on medium high heat.
  • Add curry leaves and green chilies. As they stop sputtering add onions. Sauté for 8-10 minutes until golden.
  • Add cooked chicken. Toss to mix together.
  • Turn off heat.
  • Serve hot as an appetizer.
  • ©/® Smucker Foods of Canada Corp. or its affiliates.