Erode Amman Mess Japan Chicken | Cookdtv

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Name: Erode Amman Mess Japan Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Mixed Chicken (8 Pieces); Bob's Red Mill Masa Harina Corn Flour, Organic; Gold Medal All Purpose Flour with Resealable Bag; McCormick Gourmet™ Global Selects White Pepper from Malaysia; Morton Iodized Salt, 26 Ounce; La Tourangelle French Infused Herbs De Provence Oil; Land O Lakes Butter, with Olive Oil & Sea Salt; Elephant Garlic; HATCH Diced Green Chili Mild; Gold Medal All Purpose Flour with Resealable Bag; O Organics Milk, Low Fat, Organic; Morton Iodized Salt, 26 Ounce; Cake Mate Sugar, Blue; McCormick Gourmet™ Global Selects White Pepper from Malaysia; O Organics Cashews, Organic, Roasted with Sea Salt; Dion Coriander Leaves

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Erode Amman Mess Japan Chicken

Serves 430 mins prep30 mins cook

A deliciously crispy chicken dish featuring marinated boneless chicken deep-fried to perfection and coated in a creamy sauce with garlic, green chilies, and cashew powder. This recipe ensures you create a gourmet experience right at home using the Cookd recipe mixes.

0 servings

What you need

oz chicken

Bob's Red Mill Masa Harina Corn Flour, Organic

tbsp corn flour

Gold Medal All Purpose Flour with Resealable Bag

tbsp all purpose flour

McCormick Gourmet™ Global Selects White Pepper from Malaysia

tsp white pepper

tsp salt

La Tourangelle French Infused Herbs De Provence Oil

oil

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

garlic

green chili

tbsp all purpose flour

cup milk

tsp salt

tbsp sugar

tsp white pepper

cashew

tbsp fresh coriander leaves

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Instructions

1: Marinate the chicken with salt and white pepper powder.

2: Mix the cornflour, salt and maida together.

3: Dip each individual piece of chicken in the dry mix and then deep fry in hot oil for 2 mins.

4: Drain the chicken pieces and cool for 5 mins.

5: Re-fry the chicken in hot oil until golden brown and crispy. Drain and set aside.

6: Grind the cashews into a coarse powder using a mixer grinder.

7: In a pan, melt the butter and sauté the garlic & green chilies until aromatic.

8: Add the maida and cook for a minute.

9: Add the milk gently and stir continuously to prevent the formation of lumps in the sauce.

10: Add the seasonings and flavorings- salt, sugar, cashew powder and white pepper, and mix well.

11: Simmer until the sauce has thickened.

12: Finish with coriander leaves.

13: Add the deep-fried chicken pieces to the sauce. Stir fry until the sauce coats the chicken pieces.

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