Recipe: Perfect Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF

Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF. Coat the cooked chicken with the extra flour, then dip into the batter, deep fry until golden brown. See recipes for Chilli Coriander Raita too. How to Make Yummy Indonesian Traditional Fried Chicken (Ayam Ungkep) Easiest Way to Cook Tasty Klepon (Traditional Indonesian Kue) Recipe: Delicious Shrimp onion spicy sauce - traditional Indonesian food Chef Recipes.

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Ingredients of Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF

1. You need of diced chicken.
2. You need of vegetable oil.
3. Prepare of tikka masala paste.
4. You need of gram / chickpea flour.
5. Prepare of salt.
6. It's of chilli powder.
7. It's of ground turmeric.
8. It's of extra flour to coat the chicken.
9. You need of water.
10. It's of oil for deep frying.
11. You need of raita.
12. You need of plain yogurt or required alternative ie coconut yogurt. Soured coconut cream is another option (replace 1 tbsp cream with lemon juice).
13. Prepare of cucumber finely diced.
14. Prepare of large handful of finely chopped mint leaves.
15. You need of large pinch of salt.

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Vickys Chicken Pakoras with a cool Raita Dip, GF DF EF SF NF step by step

1. Gently heat 1 tbsp vegetable oil in a frying pan, add the tikka masala paste and fry for 30 seconds.
2. Add the diced chicken and mix well, fry for 10 minutes on a medium heat. Remove the chicken, drain on kitchen paper and allow to cool.
3. In a large bowl mix together the gram flour, salt, chilli powder and turmeric.  Add just enough water to form a thick batter.
4. Heat the oil for deep frying. Coat the cooked chicken with the extra flour, then dip into the batter, deep fry until golden brown. Drain and serve hot with the cool raita dip.
5. To make the raita, wrap the diced cucumber in a tea towel and squeeze out any excess water, then mix together all the ingredients and serve chilled.

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