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Kori Kempu

11 September 2006

Mangalorean chilli chicken

INGREDIENTS

(Serves six as part of a starter)

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

METHOD

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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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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