Recipes
Date posted: 18/09/2018
Ingredients
| Marinated chicken | |
| Farmstead chicken breast fillet skinless 170-200g | 750g |
| Everyday Favourites cornflour | 50g |
| Everyday Favourites ground ginger | 15g |
| Garlic purée | 25g |
| Everyday Favourites chilli powder | 15g |
| Arco lemon juice | 25ml |
| Everyday Favourites ground black pepper | 5g |
| Everyday Favourites ground turmeric | 25g |
| Spice mix | |
| Everyday Favourites ground cumin | 8g |
| Garlic purée | 8g |
| Everyday Favourites ground black pepper | 8g |
| Everyday Favourites crushed chillies | 5g |
| Other ingredients | |
| Curry leaves | 8 |
| Everyday Favourites chilli powder | 15g |
| Tate & Lyle Fairtrade granulated sugar | 100g |
| Garlic purée | 10g |
| Dale Farm low fat natural yoghurt | 250g |
Method
Chicken 65 is dish that has many stories to how it was created. Some chefs say it took 65 days to develop, some say it took 65 chefs to develop it whilst others say it took 65 spices to create the dish. No one knows the truth but it is a dish usually served as a snack.
- Marinade the chicken in the cornflour, ground ginger, garlic purée, chilli powder, lemon juice, ground black pepper and ground turmeric and leave overnight.
- Mix together the ground cumin, garlic purée, ground black pepper and crushed chillies.
- Heat the oil and fry the chicken then drain.
- Place the curry leaves then spice mix in a pan and fry for one minute then add the chicken and coat in the spice mix.
- Combine chilli powder, sugar and garlic and bring to boil, simmer for three minutes.
- Mix all together.
- Serve with natural yoghurt.