Chicken 65 is a recipe with many stories behind, some poeple say it was a top recipe in 1965, some say it is made up of 65 ingredients, some say the chicken used in this dish should be 65 days older, etc., but the real story behind it is that this recipe was originated in Military canteen in Tamil naro, there were so many dishes written in Tamil and military men didn’t know how to speak Tamil, so to overcome the language problem and to order something with chicken, they used the serial number of this dish as its name, i.e., Chicken 65. It is a spicy and tasty dish From India. Do try this and make my day …
- 2 cup chicken boneless
- 1 tbspn ginger garlic paste
- Little bit of salt
- ½ tspn Chinese salt (Ajinomoto)
- ½ cup corn Flour
- An egg
- ½ tspn black pepper
- Oil For Frying
FOR SIMMERED CURRY
- 1 tspn cumin seeds
- 6 curry leaves
- 6 green chillies slitted
- Some salt
- 4 tbspns chilli garlic paste
- ½ tspn garlic paste
- A pinch of red chilli powder
- ¼ cup oil
- 1 tspn Chinese salt (Ajinomoto)
- Few drops of red colour
- ¼ cup water
-Marinade chicken chunks in salt, black pepper, ginger garlic paste and Ajinomoto For 5 minutes.
-Now add corn Flour and mix well with your hands.
-Add egg and again mix well.
-Heat oil and Fry these chicken chunks until they are golden.
-Take them out on an absorbent paper.
-For curry, heat oil and add cumin seeds. When they begin to splutter add green chillies, ginger garlic paste, red chilli powder and curry leaves. Stir cook until they are soft. Add chilli garlic paste and just before adding chicken add some water and red colour.
-Now add chicken and mix vigorously until the curry is coated on chicken chunks well.
Remove From heat and serve hot with parathas.
-Do not add much water, just ¼ cup or less.
This will serve 4 persons easily.