chicken tempura with curry powder

ingredients:

  • 200 g boneless chicken breast
  • or thigh
  • 1 1/2 teaspoon curry powder
  • oil for deep frying
  • a little salt (optional)

coating::

  • 1 egg
  • 40 ml cold water
  • 20 g flour

step 1:

Remove the skin of the chicken and cut into bite-size pieces.

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 3:

Dust the chicken lightly with 1 teaspoon curry powder before applying the coating.

step 4:

With chopsticks, dip the chicken into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

step 5:

Heat the oil to 170 °C and deep-fry 3 or 4 chicken pieces 5 or 6 minutes until golden brown. Remove and drain on a rack. Cook the remaining chicken pieces in the same manner.

If desired, sprinkle a little salt on top.

comment:

If you sprinkle salt over the chicken, the curry taste becomes more pronounced.