THE CRIMSON FIRE-BIRD
(Our Play on Chicken 65)
Ingredients: 500g Chicken breast (bite-sized chunks), 2 tbsp Cornflour, 1 tbsp Rice flour, 1 Egg, 1 tsp Turmeric, 2 tsp Kashmiri chili powder, 1 tsp Garlic paste, 10 Curry leaves, 2 Green chilies (slit), 2 tbsp Oil...
Ingredients
- 500g Chicken breast (bite-sized chunks)
- 2 tbsp Cornflour
- 1 tbsp Rice flour
- 1 Egg
- 1 tsp Turmeric
- 2 tsp Kashmiri chili powder
- 1 tsp Garlic paste
- 10 Curry leaves
- 2 Green chilies (slit)
- 2 tbsp Oil
Cooking Method
- The Coat Toss chicken in flours, egg, and spices until every piece is stained deep red.
- The Bloom Add a tiny 15ml splash of water to ensure the spices form a sticky paste that grips the meat.
- The Fry Fry chunks in 180°C oil for 5 minutes until crispy and charred.
- The Scorch In a fresh pan, sizzle curry leaves and chilies in oil; toss the fried chicken through for 1 minute.
- The Finish Serve hot with a final squeeze of lemon juice.