COOKING APPLIANCES

Stove top, air fryer, deep fryer, barbecue

 

YIELD

Approx 1 kg

 

INGREDIENTS

1 kg chicken breast or thigh thin sliced

1 sachet Chilli Farm's 65 spice mix

5 g ginger

5 g garlic

30 ml lemon juice

75 ml water

1 egg

10 g fresh coriander leaves

5 g curry leaves

 

Garlic free 

• Do not add garlic.

 

NOTE

1.Please be aware Chilli Farm's spice mix sachet includes salt.

2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.

 

COOKING INSTRUCTIONS 

1.Gather all ingredients.

2.Finely chop coriander leaves, add to a mixing bowl

3.Finely chop curry leaves, add to the mixing bowl

4.Add ginger and garlic to a blender with water. Blend it to a smooth paste, add to the mixing bowl

5. Add all other ingredients to the mixing bowl and mix it thoroughly.

6. Add chicken to the mixing bowl then mix it thoroughly. Make sure all sides of chicken pieces are coated properly.

6. Keep the marinated chicken in the fridge to marinate for a minimum of 8 hours

7. Then you can deep fry/air fry or barbecue as you preferred. Cooking time varies based on the dice size.

 

SPICE MIX INGREDIENTS

Corn flour, rice flour, chickpea flour, coriander, salt, black salt, dry fenugreek, turmeric, cumin and food colour. Medium and hot versions include kashmiri chilli and black pepper.

 

preservatives-free, msg-free, gluten-free, dairy-free, lactose-free, nut-free, peanut-free, onion-free, garlic-free, egg-free, fish-free, lupin-free, sesame-free, shellfish-free, soy-free.

Purchase Options: This item can be obtained through Store Pickup, Home Delivery within our service area, and Australia-wide shipping. Please scroll down to input your address and verify delivery availability to your area. We utilise Australia Post for nationwide shipping, dispatching orders within 2 business days. Please note, we cannot be held accountable for any shipping delays or errors attributed to the shipping carrier.

 

SIXTY FIVE WET

 

The Chilli-Garlic dish is a versatile delight, perfect both as a dry curry and as an entrée. Masterfully created by Chef Uma, this dish is a harmonious blend of South Indian and British culinary traditions. The chosen protein is expertly marinated, deep-fried to a golden crisp, and then sautéed in a bespoke sauce crafted exclusively for this dish. This distinctive fusion offers a tantalising experience for anyone with a palate for bold and fiery spices.

Spice Level Options: Mild | Medium | Hot | Extra-Hot . Choose the Spice Mix that best suits your preference for heat.

Cooking Overview: This spice mix comes in two separate pouches: one for marination and one for sauce preparation. It is designed to be used with 1 kg of your chosen protein. Recommended proteins include chicken, paneer, fish, and prawns.

Yield: Approximately 1.25 kg.

Cooking Appliances Required: Stovetop

Ingredients (Marination)

1 kg of your chosen protein

1 sachet of Chilli Farms Spice Mix (for marination)

60 g ginger-garlic paste

2 eggs

1 litre oil for deep frying 

Ingredients (Sauce)

150 ml oil

5 g curry leaves

100 g whole garlic (optional)

50 g green chillies (optional)

300 g yoghurt

1 sachet of Chilli Farms Spice Mix (for sauce)

Additional Notes:

Oil: At Chilli Farms, we prefer to use sunflower oil for its cooking properties and flavour. However, you are welcome to use any oil that suits your preference.

Garlic-Free Option: If you need to avoid garlic, feel free to omit it from the sauce to make this dish onion-garlic free.

Yoghurt Alternatives: Yoghurt is a key ingredient in this dish. If you are allergic to yoghurt, you can substitute it with lactose-free or vegan alternatives. Please note that using these alternatives may alter the taste of the dish.

Cooking Instructions:

Marination:

1.Gather all ingredients for the marination.

2.Dice your chosen protein into small, bite-sized pieces, approximately 10g each.

3.In a bowl, combine ginger-garlic paste, eggs, and the marination spice mix; whisk together.

4.Add the diced protein to the marinade, ensuring it's thoroughly coated. Marinate for 30 minutes in the refrigerator. For optimal flavour, marinating overnight is recommended.

Deep Frying:

5.Heat the oil (for frying) in a frying pan until hot.

6.Deep fry the marinated protein in small batches to avoid overcrowding. Ensure there is only one layer in the frying pan. Fry each batch for about 5-6 minutes, depending on the heat and size of the pieces. To check if the protein is fully cooked, cut through a piece with a spoon.

Sauce Preparation:

7. Gather all ingredients for the sauce.

8.Thinly slice the garlic and green chillies.

9.In a bowl, mix yoghurt and sauce spice mix, whisking thoroughly.

Finishing Sautéing:

10. In a separate saucepan, heat the oil (for the sauce).

11.Sauté the sliced garlic, green chillies, and curry leaves.

12.Add the whisked yoghurt and spice mix paste; continue to sauté.

13.Add the deep-fried protein to the sauce, ensuring each piece is evenly coated on all sides.

Serve hot and enjoy the rich, flavourful sauce that perfectly complements each morsel.

Spice-Mix Ingredients: Chickpea Flour, Rice Flour, Corn Flour, Ajwain, Black Pepper, Coriander, Cumin, Fennel, Food Colour, Kashmiri Chilli, Salt, Turmeric.

 

Spic-Mix Allergy Information:  Contains Chilli; Almond-free, Cashew-free, Coconut-free, Coriander-leaves-free, Crustacean-free, Dairy-free, Egg-free, Fish-free, Garlic-free, Gluten-free, , Lupin-free, MSG-free, Mustard-free, Nightshades-free, No-Added-Sugar, Nut-free, Onion-free, Peanut-free, Preservatives-free, Sesame-free, Soy-free, Tomato-free.