Chicken 65 Fried Rice

Chicken 65 — according to Wikipedia, “One account claims that the dish emerged as a simple meal solution for Indian soldiers in 1965. Another account claims that it is a dish containing 65 chilli peppers devised by an enterprising hotelier. It is also claimed to relate to a requirement for the meat to be from 65-day-old chickens. Still others claim that it means 65 pieces of chicken.”

It’s also a staple in any Indian restaurant as an appetizer. And also a staple in our Indian take-out order.

This recipe for fried rice is also of Indo-Chinese origin.

Tip: Use day old rice — if you’ve forgotten to make it ahead of time try to make it at least 4 hours ahead and chill it in the fridge.

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Ingredients

For the chicken:

• 2 boneless-skinless chicken thighs
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 4 cloves of garlic
• 1 and 1/2 inch of ginger
• 1/4 cup of green chili sauce/sriracha
• 3 to 4 curry leaves
• 1 tablespoon all purpose flour
• 2 tablespoon corn starch
• 2 cups peanut/sunflower oil
• red food dye (optional)

For the rice:

• 2 cups basmati rice (raw)
• 1/2 cup of copped carrots
• 2 eggs
• 4 to 5 green thai chilli peppers
• 1 bunch green onions
• 1 to 2 tablespoon soy sauce
• 1 tablespoon vinegar (white/black)
• 1 tablespoon green chili sauce

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Directions

1. Cut chicken thighs in 1 inch pieces and in a bowl combine chicken and spices, grated garlic cloves and mince ginger, chopped curry leaves, chili sauce, salt and two drops of red food colouring (optional) and make sure all of it is properly incorporate it.
2. Add in flour and corn starch to the chicken mixture and give it a good toss and set aside.
3. Prepare a pot/pan for shallow frying — pour in peanut/sunflower or whatever oil you’d like to fry with — heat oil until 350° and batch fry the chicken and set aside to cook on a rack.
4. In a wok/carbon steel pan/non-stick pan — heat 2 tablespoons of oil — and make scrambled eggs and add in chopped carrots, chopped green Thai chilies, chopped white parts of the green onions and fry for a minute or two.
5. Toss in 4 cups cooked basmati rice (2 cups raw) — give it a good toss and add in soy sauce, vinegar and chili sauce and incorporate.
6. Add in the chicken and the dark green parts of the green onion and toss and serve.