Chicken, Chips and Curry

I have big plans for the weekend! I don’t have any school assignments due (a rare, rare occurrence) and we have some house projects that are long overdue, so I’m trying to catch up. I want to set up a gallery wall in the entrance, buy some organizers for the kitchen at Ikea, and maybe make a couple of throw pillows. We also want to check out our options for the outdoor drying area in person. I was thinking about making braised beef cheeks, but I want to use my mom’s recipe (I’ve never made them myself before) and she’s in Paris. Plus it takes a long time and I’m pretty sure we’re going to Ikea tomorrow unless I oversleep. Seriously, I could sleep all day if I could…

Since I wrote a healthy recipe the other day, I thought I’d share a not-so-healthy one next. Remember I went to a cooking class a while ago? One of the best recipes was the “Chicken, Chips and Curry” appetizer. It’s a simple idea and great party food! The chicken comes out juicy but crispy. I guarantee that everyone will love it.

Chicken, Chips and Curry

Recipe from Bitoque

  • Chicken breasts, cut into smallish strips
  • Good quality potato chips (you’ll need a lot, trust me; at least two bags)

For the curry dipping sauce

  • 5-6 garlic cloves, one will stay raw and the others will be cooked
  • 1 egg
  • 1 cup sunflower oil or not-too-strong extra virgin olive oil
  • pinch of salt
  • curry, to taste

For the tempura batter

  • dark beer
  • flour

To make the dipping sauce

  1. Peel the garlic cloves. In a small saucepan, boil 4-5 garlic cloves until they are fully cooked. Let them cool for a bit.
  2. Place the egg, salt, garlic cloves (all of them, including the raw one) in a tall glass (I use the immersion blender’s glass).
  3. Set the immersion blender on high and start beating, slowly adding the oil. It’ll thicken and form a mayonnaise.
  4. You can separate part of the garlic mayonnaise so that you have two dipping sauces instead of one. Add curry to taste until well blended.
  5. Cover with plastic and refrigerate (it’s better to serve it in a small bowl so that you can dip the chicken better).

For the chicken and chips

  1. Whisk the flour and beer to form a tempura batter in a large bowl.
  2. Crush the potato chips into really thin pieces. Spread the chips in a large tray.
  3. Heat a large frying pan filled with frying oil (I use extra virgin olive oil, but it might be too strong flavored for some) at high heat (then you’ll lower it).
  4. Dip the chicken strips in the batter, remove excess, and cover then in the crushed potato chips. Fry the chicken until crunchy; don’t worry, the chicken will be cooked through. This step is best done between two people: I usually dip the chicken in batter and chips, and my boyfriend fries them.
  5. Serve with one (or two) dipping sauces!

What do you think? Share your opinion in the comments.

5 thoughts on “Chicken, Chips and Curry

  1. Jessica

    YUMMMY! I love that it looks healthy and delicious! i want to go make it for dinner tonight! Cooking classes can bring some really great ideas, excited for one I have this weekend! I love your blog, your pictures are fabulous!

    1. Ainhoa @ ALittleBite Post author

      I’m glad you like it! I wouldn’t call it health food but definitely a better alternative to store bought chicken nuggets and really easy to make. I hope you have a great time in Paris!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>