Sunday, August 22, 2010
Chilli Chicken (Kori Kempu Bezule)
source:The best of Indian Cooking-a selection of recipes from the Taj Group of Hotels
a simple and easy to cook dish...
8 chicken breast fillets
1 tsp of tumeric powder
salt to tast
1 tbsp garlic paste
3 green chillies
oil for deep frying
10 curry leaves
4 tbsp of natural yogurt
4 tbsp corn flour
2 tbsp superfine flour
1.5 tbsp red chiili paste (I used chilli powder)
1 tbsp of freshly chopped coriander.
Remove the skin and cut chicken breasts into 15mm wide strips. Place in a shallow dish, sprinkle with turmeric powder and salt and cover with garlic paste and then set aside for 3o mins.
Heat the oil in a pan until moderately hot. Coat the chicken in the prepared batter and place in the hot oil. Fry till golden and crispy. The remove with a slotted spoon. Next heat a fresh pan, add the curry leaves, chillies yoghurt and chicken and toss until the yogurt has evaporated. Adjust seasonings to taste and transfer to a serving dish.
To make a batter: sift the cornflour, flour and a little salt into a mixing bowl. Break in the eggs,add the chilli, coriander and just sufficient cold water to produce a thick batter. Mix well.
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