Welcome 2021 and a return to menu planning for me. While surfing Cookidoo looking for inspiration, I came across the Chicken 65 and Green Chutney recipe. (Find it here on Cookidoo Chicken 65 )Normally I avoid “fried” recipes, but since I have just had an induction cooktop installed and no longer cook over a naked gas flame, I thought I would be brave and give it a try! I’m really glad that I did, because not only was it much easier than I thought it would be, but it was a popular choice with my family. Apparently it is basically spicy Indian popcorn chicken. I think it is one of those recipes that would be worth doubling and freezing the cooked chicken for quick reheating on future “fast food” nights
I didn’t have time to marinate the chicken for more than half an hour, but the flavour was still very good. It would have more depth if the chicken pieces were left to marinate overnight in the refrigerator, but was still acceptable with the shorter marinating time. If you are not a lover of spicy food, you may wish to reduce slightly the amount of Kashmiri chilli powder in the marinate and make the green salsa with a very mild chilli or even green capsicum.
If you can get your hands on some inexpensive chillies, or have an excess of chillies growing….freeze them for future use. Chillies freeze very well whole and can be defrosted by holding under running tap water for a couple of minutes. (It’s always a good idea to have a variety of chillies in the freezer, or you too might be making your dish with jalapeños instead of long chillies….oops)
Prior to finding this recipe on Cookidoo, I had never heard of Chicken 65. If you have a few minutes to spare, it is worth “googling” the origins of the dish. It will lead you down quite a rabbit hole. If you don’t have time to spare, trust me when I say that it is worth giving this recipe a go. It would make an interesting appetiser or a good addition to an Indian feast.