Ingredients
4
4 servings
- •1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
- •1 egg, beaten
- •2 tablespoons cornstarch
- •1.5 tablespoons minced garlic, divided
- •1 tablespoon minced ginger, divided
- •2 teaspoons salt
- •0.5 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
- •0.5 teaspoon ground black pepper
- •salt to taste
- •6 fresh curry leaves, or more to taste
- •1.5 tablespoons red chile-garlic paste
- •1 tablespoon ginger paste
- •5 drops red food coloring, or more as needed
- •0.5 cup water
- •0.75 cup chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
- Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.
Nutritional Facts
Per 4 servings
- Calories: 316
- Carbohydrate: 13g
- Fat: 17g
- Fiber: 1g
- Protein: 27g
- Sugar: 2g
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