“Uma is 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
- 2 Pounds Chicken
- 1 Teaspoon Salt Salt
- 2 Tablespoons Garlic/Ginger Paste
- 1/2 Teaspoon Ground Pepper
- 2 Tablespoons Cornstarch
- 1 Egg
- 2 Teaspoons Cumin Seeds
- 1 Tablespoon Ginger Minced
- 6 Cloves Garlic Minced
- 4 to 5 Green Chiles
- 4 to 5 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
- To fry chicken: Put chicken pieces in a bowl. (We use dark meat so that it is nice and juicy when fried.) 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, sprinkle with lime juice and serve.