Chicken 65

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

2 lb - chicken dark meat (boneless thigh meat)

½ teaspoon - salt

½ teaspoon - Ajinomoto

2 tablespoons - ginger-garlic paste

2 teaspoons - corn flour (superfine flour)

1 - egg

- vegetable oil for deep frying

½ teaspoon - cumin seeds

2 teaspoon - fresh ginger

1 clove - garlic

2 - green chilies

5 - curry leaves

½ teaspoon - cayenne pepper

½ teaspoon - chili powder

about 20 - coriander leaves

In preparation, peel and finely chop the ginger and the garlic and finely chop the chilies. Chop the coriander leaves and the curry leaves.
Remove any skin from the chicken and wash the meat thoroughly, cut it into large bite-size pieces. Place the chicken pieces in a mixing bowl and add the salt, Ajinomoto, 1 teaspoon of the ginger-garlic paste, the corn flour and just a pinch of the cayenne pepper. Mix this well then add the egg and mix thoroughly.
Heat the oil in a deep frying pan or wok and add the chicken pieces, a few at a time. Fry for about 5 minutes, until the chicken is golden brown. Place the chicken on absorbent kitchen paper and keep warm.
Drain the oil from the pan, leaving just 2-3 tablespoons in the bottom (or use a fresh frying pan). Add the cumin seeds, the chopped ginger and the chopped garlic and sauté for few seconds. Add in the chopped chilies, the other teaspoon of ginger-garlic paste, the chopped curry leaves, cayenne pepper, chili powder and ajinomoto and mix well. Cook for 3-4 minutes over a medium heat, then stir in 2-3 tablespoons of water to make a paste. Add back the cooked chicken and toss lightly. Stir in the chopped coriander leaves and serve hot.