Chicken 189

• portioner: 4 servings
• total tid: 47 minutes

Ingredienser

For the Chicken:

400g boneless chicken thigh, cut into cubes

1 egg

Salt & black pepper, to taste

3 tbsp arrowroot/corn flour/rice flour

Cooking spray or a little oil for greasing

For the Sauce:

1 tbsp coconut oil

1 tsp fennel seeds

10 curry leaves

1 medium onion, thinly sliced

2 green chilies, chopped

1 tbsp garlic, minced (or more!)

½ tsp turmeric powder

1 tsp red chili powder (adjust to taste)

½ tsp black pepper powder

1/2 tsp coriander powder

½ tsp garam masala

½ tsp chili flakes

2 tsp dark soy sauce

½ chicken stock cube (optional)

¼ cup water

Salt & sugar, to taste

2 tbsp fresh coriander leaves, chopped

2 tbsp spring onions, sliced

Vejledning

Marinate the Chicken: In a bowl, mix the chicken cubes with egg, salt, and black pepper. Let it sit for 10 minutes.

Coat & Air-Fry/Bake: Add the flour of choice, mix well, and spread the coated chicken on a greased or lined baking tray.

Air Fryer: 200°C for 15 minutes, flipping halfway.

Oven: 200°C for 20-22 minutes, flipping halfway.

Prepare the Sauce:

Heat coconut oil in a pan. Add fennel seeds and curry leaves.

Once fragrant, add onions and green chilies, sauté until golden.

Stir in the minced garlic and cook until aromatic.

Add turmeric, red chili powder, black pepper, garam masala, and chili flakes. Stir well.

Pour in soy sauce, crumbled chicken stock cube (if using), and a little water. Simmer for a minute.

Adjust salt and sugar as needed.

Toss the crispy chicken into the masala, mix well, and finish with fresh coriander and spring onions.

Serve hot by itself, with roti, or over rice.