“Basically butchery of any sort is a reductive cost incremental process.” Easy for my old colleague Geoff the butcher to say! What he actually meant was the more time and effort required in the butchery process, the more you have to charge for the end result. So generally with Chicken for example, you are better buying the full bird and cutting it yourself.
As we’re on the Indian theme at the moment….
Ingredients:-
2 Chicken Breasts, cubed
1 Onion, diced
2 Cloves of Garlic, minced to a paste
a Thumb of Ginger, grated to a paste
½ Tsp of Chilli Powder
½ Tsp of Garam Masala
¼ Tsp of Turmeric
8 Curry Leaves
6 Tbsp of Gram Flour
3 Tbsp of Rice Flour
2 Tbsp of Water
1 Egg White
Salt to taste
Method:-
(1) Add the Gram Flour, Rice Flour, Salt, Chilli Powder and Garam Masala to a bowl and mix well.
(2) Add the Garlic, Ginger and Curry Leaves.
(3) Add the Chicken and Egg White.
(4) Add enough Water the make a really stiff patter.
(5) Fry in batches at 160c until the batter is a light brown colour.
(6) Drain over kitchen paper and serve in a boat made from a lettuce leaf. (Very 1970’s, but still looks good!)
If you fry these in batches at about 160c it prevents the Egg in the batter burning and you end up with a light brown batter and succulent Chicken. Just make sure the Chicken is cooked through. We use a kitchen probe, but cutting one of the larger ones in half and checking that there is no pink in the middle will work. If you are using a probe you’re looking for 75c.
