Chicken 65 Recipe

Name: Chicken 65
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces; 1 egg, beaten; 2 tablespoons cornstarch; 1 1/2 tablespoons minced garlic, divided; 1 tablespoon minced ginger, divided; 2 teaspoons salt; 1/2 teaspoon ground black pepper; vegetable oil for frying; 2 tablespoons vegetable oil; 1 teaspoon cumin seeds; 2 serrano peppers, sliced into 1/4-inch pieces; 2 tablespoons cumin powder; 1 tablespoon chile powder, or less to taste; 1/2 teaspoon ground black pepper; salt to taste; 6 fresh curry leaves, or more to taste; 1 1/2 tablespoons red chile-garlic paste; 1 tablespoon ginger paste; 5 drops red food coloring, or more as needed; 1/2 cup water; 3/4 cup chopped fresh cilantro

Servings: persons

1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
1 egg, beaten
2 tablespoons cornstarch
1 1/2 tablespoons minced garlic, divided
1 tablespoon minced ginger, divided
2 teaspoons salt
1/2 teaspoon ground black pepper
vegetable oil for frying
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 serrano peppers, sliced into 1/4-inch pieces
2 tablespoons cumin powder
1 tablespoon chile powder, or less to taste
1/2 teaspoon ground black pepper
salt to taste
6 fresh curry leaves, or more to taste
1 1/2 tablespoons red chile-garlic paste
1 tablespoon ginger paste
5 drops red food coloring, or more as needed
1/2 cup water
3/4 cup chopped fresh cilantro

1
Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
2
Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
3
Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
4
Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces, 1 egg, beaten, 2 tablespoons cornstarch, 1 1/2 tablespoons minced garlic, divided, and more.

Yes, Chicken 65 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken 65

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