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
To make the dipping sauce
- Peel the garlic cloves. In a small saucepan, boil 4-5 garlic cloves until they are fully cooked. Let them cool for a bit.
- Place the egg, salt, garlic cloves (all of them, including the raw one) in a tall glass (I use the immersion blender’s glass).
- Set the immersion blender on high and start beating, slowly adding the oil. It’ll thicken and form a mayonnaise.
- 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.
- 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
- Whisk the flour and beer to form a tempura batter in a large bowl.
- Crush the potato chips into really thin pieces. Spread the chips in a large tray.
- 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).
- 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.
- Serve with one (or two) dipping sauces!