Chicken pakora

Chicken pakora

By
From
The Curry Guy
Serves
2 or 4 as part of a multi-course meal

Chicken pakora is served in so many different ways at restaurants across the UK. The chicken breast meat can be cut into long strips or simple bite-sized cubes that are perfect served as finger food. Often, the meat is dyed bright red to make it look spicy hot, although usually it’s not very spicy at all.

After trying many different possibilities, I decided to revisit my friend Bob Arora’s recipe from Sachins in Newcastle. It’s simple but the spices all work together so well. Bob only recommends1/2 tsp chilli powder, but I added a whole teaspoon because I like my pakoras on the spicy side. I’ll leave that one up to you.

I like to serve this Indian fried chicken with coriander, garlic and chilli raita. You might like it with takeaway-style pakora sauce, that sweet-and-sour red sauce that pakoras are often served with, and I have included a nice one. It’s so good!

The chicken pakoras in the accompanying photo were made by cutting the chicken into very small cubes and then squeezing them together in the batter. These really went down a treat once the photo was taken.

Ingredients

Quantity Ingredient
250g boneless chicken breast, cubed or sliced
1/2 teaspoon ground turmeric
1/2 teaspoon ajwain (carom) seeds
3/4 teaspoon Garam masala
1/2-1 teaspoon chilli powder, to taste
3/4 teaspoon Garlic and ginger paste
2 tablespoons finely chopped coriander
1 small egg white
65g chickpea (gram) flour
sparkling water
rapeseed oil, for deep-frying
salt
lemon wedges, onion rings and lettuce, to serve

Method

  1. Place the chicken in a large bowl and mix with the turmeric, ajwain, garam masala, chilli powder and a little salt so that the meat is evenly coated. Let this sit for about 20 minutes.
  2. Stir in the garlic and ginger paste, coriander and egg white. Now start adding the chickpea flour a little at a time, coating the meat and adding a splash of sparkling water from time to time. Continue until all the flour is used up and it has the consistency of ketchup.
  3. Heat enough oil for deep-frying in a deep, heavy-based pan or deep-fat fryer, to between 170 and 180°C. Using a wire mesh spoon, slowly lower the pakora into the hot oil. You may need to fry in batches and cooking times will of depend on the size of your chicken chunks, but it should only take a few minutes to cook through.
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