Tangra Chicken Curry
Inspired by the Hakka Chinese community in Tangra near Kolkata (Calcutta), this dish is the perfect blend of gentle heat and sophisticated sweet star anise. Tender, warming and adventurous.
Serves: 4 portions
- 1 tbs Ginger-Garlic paste
- 1 tsp Ground Pepper
- 1 egg white
- ¼ cup Corn flour
- ½ tbs Soy sauce
- 500g Chicken thighs, diced
- ½ tbs Ginger, finely chopped
- 1 tbs Garlic, finely chopped
- 1 ½ tsp Red chilli flakes
- 2 star anise pods
- 4 tbs Tomato puree
- 1 tbs dark soy sauce
- Water to add if drying out too quickly
- 2 tsp onion seeds for scattering
- 1 small bunch of coriander leaves chopped
- 4 Spring onions, chopped to dress the dish
- Vegetable oil for deep frying
How To Make Tangra Chicken Curry
- Marinate the cubed chicken with the ingredients above and set aside for 15 minutes.
- Shallow fry the marinated chicken in enough oil until golden brown and crispy, set aside.
- Using a non-stick pan heat over medium temperature, add 2 tbs of oil, add the finely chopped ginger and garlic and sauté until tanned.
- Scatter in the red chilli flakes and star anise pods and cook for a few moments.
- Spoon in the tomato puree and soy sauce and combine thoroughly and bring up to temperature until the sauce is a little runny, add a little water if it’s too thick.
- Now add the fried chicken pieces and onion seeds and combine everything for 3-4 minutes.
- Garnish with spring onions and chopped coriander.