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| Chicken Kebabs
3/4 pound of boneless chicken breasts, skinned
2 teaspoons of lemon juice
1 teaspoon of curry powder
1/8 teaspoon of chili powder or cayenne pepper
1/4 teaspoon of salt
Oil for deep frying
Lemon wedges |
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Batter 1 cup of flour
1 cup of water
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of curry powder
1/2 cup of dry bread crumbs
Rub the chicken breasts with a mixture of lemon juice, curry powder, chili powder or cayenne and salt. Place on a plate, cover and set aside at room temperature for 10 minutes. Cut the chicken meat into 12 strips and thread each strip onto a bamboo or metal skewer. Mix all batter ingredients except bread crumbs together in a bowl. Spread bread crumbs on a plate. Heat deep oil to moderately hot in wok or large frying pan. Dip chicken into batter, then coat with bread crumbs. Deep fry kebabs about 2 1/2 minutes or until cooked through and golden brown. Serve hot with lemon wedges. Serves 6. |
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