Indian Fried Chicken 65
Indian Fried Chicken 65
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- 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.
- 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.
- 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.
- 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.
- 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 coriander, pickled onions and a side salad if you like.
- 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.
- 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.
- 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.
- 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.
- 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 coriander, pickled onions and a side salad if you like.
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Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
