Chicken '65

Ingredients
1 whole chicken, cut into serving pieces
5 tsps tandoori masala
2 thumb-sized ginger, cleaned
1 whole garlic, cleaned
Salt to taste
Few drops of red colouring
4 tbsps corn flour, mixed with a little water
3 tbsps rice flour
2 tbsps self-raising flour
Seasoning
Oil for deep-frying
Few sprigs of curry leaves

Method
1. Clean, wash and drip dry the chicken.

2. Wash the cleaned ginger and garlic. Blend or pound till very fine - paste must be thick.

3. In a bowl, season the chicken with the salt, seasoning, ginger/garlic paste, tandoori masala and red colouring. Mix it evenly and leave it for half an hour.

4. Mix the corn flour with a little water, and mixture should coat the chicken well. Bring it into the chicken and stir well. Leave for another hour.

5. Heat oil.

6. Fry the curry leaves just for a short while and keep them aside.

7. Mix well the rice flour with self-raising flour and coat on the chicken. (Note: The chicken pieces should be red in colour after applying the mixture.)

8. Heat the oil till very hot. Make sure the chicken pieces do not stick to one another while frying, first on moderate heat.

When the chicken pieces are cooked, adjust the heat to high, stir the chicken pieces for a while before removing them. (Note: If the chicken pieces are removed when the heat is low or moderate, they will be oily.)

9. Serve chicken pieces with the fried curry leaves on top.

- Contributed by Kulenthiran Amirthalingam, Montreal, Canada

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