Kori Kempu

11 September 2006
Kori Kempu

Mangalorean chilli chicken


(Serves six as part of a starter)

200g cornflour
500g boneless chicken breast
50g red chilli paste
Salt and a little water
50ml yogurt
6 split green chillies
Curry leaves


Cut the chicken into short thin strips. Make a coating with cornflour chilli paste and a little water. Heat enough oil in the kadhai (wok) to deep-fry the chicken for about 10 minutes.

Stew the yogurt chillies and curry until the flavours are mingled. Drain the chicken and toss in the yogurt mixture.

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