Ingredients

• 1 pound skinless , boneless chicken breasts, cut into 3/4-inch pieces
• 1 egg , beaten
• 2 tablespoons cornstarch
• 1.5 tablespoons minced garlic , divided
• 1 tablespoon minced ginger , divided
• 2 teaspoons salt
• 0.5 teaspoons ground black pepper
• vegetable oil for frying
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 serranos peppers , sliced into 1/4-inch pieces
• 2 tablespoons cumin powder
• 1 tablespoon chile powder , or less to taste
• 0.5 teaspoons ground black pepper
• salt to taste
• 6 freshs curry leaves , or more to taste
• 1.5 tablespoons red chile-garlic paste
• 1 tablespoon ginger paste
• 5 dropss red food coloring , or more as needed
• 0.5 cups water
• 0.75 cups chopped fresh cilantro

Instructions

1. 1 Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
2. 2 Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
3. 3 Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
4. 4 Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

Nutrition per serving