“Uma was post-doc in the Shacklett lab from Chennai, India. She brought this chicken to Tim’s send-off party. I initially didn’t try it, because I don’t handle spicy very well and am not usually a fan of Indian food. But I tried this and the flavors are absolutely wonderful!” – April Ferre
Chicken 65 (Quick Version)
Ingredients
- 2 Pounds Boneless Chicken Thighs In 1-inch Cubes
- 1 Teaspoon Salt
- 2 Tablespoons Garlic/Ginger Paste
- 1/2 Teaspoon Ground Pepper
- 2 Tablespoons Cornstarch
- 1 Egg
- Oil
- 2 Teaspoons Cumin Seeds
- 1 Tablespoon Ginger Minced
- 6 Cloves Garlic Minced
- 4 to 5 Green Chiles
- 2 Sprigs Curry Leaves Chopped
- 2 Teaspoons Chili Powder
- 1 Teaspoon Cumin Powder
- 2 to 3 Drops Red Food Coloring Optional
- 2 Tablespoons Coriander Leaves Chopped
- 1/2 to 2/3 Cup Chili-Garlic Sauce As Desired
- Juice of 1 Lime
- Yogurt Optional
- A Few Extra Curry Leaves For Garnish, Optional
Instructions
To fry chicken:
- Put chicken pieces in a bowl. Add 1/2 teaspoon salt, 1 tablespoon garlic/ginger paste, a pinch of ground pepper, and enough cornstarch to coat chicken, approximately 2 tablespoons. Toss to coat. Add egg and mix well.
- Heat oil in a frying wok or kadhai. Add chicken pieces a few at a time; do not crowd the kadhai. Fry until lightly golden brown. Drain and remove to paper towel.
To make sauce:
- Heat 2 to 3 tablespoons oil in pan. Add cumin seeds, chopped ginger, and garlic and sauté until fragrant.
- Add chopped chilies, curry leaves, 1 tablespoon ginger/garlic paste, remaining ground pepper, chili powder, cumin powder, and 1/2 teaspoon salt, and red food coloring. Add Chili-Garlic Sauce.
- Cook a few minutes, add a little water and then add chicken. Toss to coat. Stir in coriander leaves and sprinkle with lime juice.
- If your sauce comes out too salty, add a bit more of water. If it comes out too spicy, add some yogurt.
- If desired, quickly fry a few extra curry leaves for garnish.
Notes
The measurements above are approximate, and based off of the video on www.vahrehvah.com. Note: his “teaspoon” is actually more of a tablespoon. I have made efforts to look at other similar recipes to get the proportions close. But any or all of the ingredients may be adjusted to taste.
2011 Recipe – Uma Shanmugasundaram