Crispy Chicken Nuggets with Hot Red Curry

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Chicken nuggets are cooked in so many different forms across the world. And when blended with hot curry, they simply taste heavenly. Although I've served this recipe with rice, you can blend it with noodles too. If you prefer, you can slightly alter the seasoning ingredients to induce the local flavor. Kaffir lime leaves are added in the hot curry to balance the spicy flavor as well as to add the required zing. During the preparation phase, make sure you do not overcook the chicken nuggets else it may spoil the texture of the recipe. If you find the curry too hot to handle, you can reduce the amount of red peppers replacing it with local herbs. Let's make this crispy, fiery and absolutely delicious chicken nuggets recipe.

Crispy Chicken Nuggets with Hot Red Curry
Crispy Chicken Nuggets with Hot Red Curry
Author:

Hot and spicy chicken nuggets

Enjoy this spicy and lip smacking preparation consisting of crisp and delicious chicken nuggets cooked in fiery hot red curry elevating the overall flavor.

Preparation Time: 45 minutes
Cooking time: 50 minutes
Servings: 5

Ingredients:
  • 800 gm boneless chicken (chopped)
  • 3 tsp lime juice
  • 1/4 tsp black pepper (coarsely ground)
  • 1/4 tsp red chili powder (coarsely ground)
  • 1/2 cup corn flour
  • 1/4 cup dried breadcrumbs
  • 2 eggs
  • 2 tsp Thai curry paste
  • 200 gm tomato puree
  • 1 tsp light soy sauce
  • few Kaffir lime leaves paste
  • 1 tsp ginger garlic paste
  • 2 cups vegetable stock
  • pinch of white pepper powder
  • 1 green chili paste
  • 50 gm onion paste
  • canola oil for deep frying
  • 3 tsp olive oil
  • salt to taste

Instructions:

  1. This is a fusion dish with regular chicken nuggets and spicy Thai red curry.
  2. Instead of chicken, you can use any other firm meat too.
  3. Take a bowl and break eggs in it.
  4. Add lime juice, black pepper powder, red chili powder, corn flour, dried breadcrumbs and salt in the bowl.
  5. Add some water and whip it into a thick batter.
  6. Add chicken pieces in the batter and keep aside for half an hour.
  7. Heat canola oil in a deep frying pan.
  8. Keep the flame to medium and carefully put batter coated chicken pieces in it.
  9. Fry each one of them till they become golden brown and keep aside.
  10. Heat olive oil in a sauce pan and add onion paste in it.
  11. Saute for about 2 minutes and add ginger garlic paste with green chili paste.
  12. Stir fry for 3 minutes and add Thai curry paste with tomato puree.
  13. Switch the flame to low and gently stir while simmering it.
  14. Season with soy sauce, white pepper powder, salt and Kaffir lime leaves paste.
  15. Add vegetable stock and once stir well.
  16. Close the lid and simmer till the curry is reduced to half.
  17. Add fried chicken nuggets in it and switch off the flame.
  18. Take a serving plate with a bowl of steamed rice.
  19. Place a generous helping of spicy and curried chicken nuggets.
  20. Serve hot with salad.

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