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Earl Grey Panna Cotta Recipe

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3.8 from 59 reviews

This vibrant and flavorful fried chicken curry features tender chicken pieces coated in a light cornstarch and flour batter, fried to a crispy golden brown, and tossed in a sweet, tangy, and spicy curry sauce rich with garlic, green chilies, bell peppers, and ripe mango chunks. Perfect as a delightful main dish to serve over rice or with your favorite sides, this recipe balances heat, sweetness, and savory undertones for a memorable meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For Frying The Chicken

  • 1 pound skinless boneless chicken breasts or thighs (500 g)
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 teaspoon ginger garlic paste
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Neutral flavored oil (for frying, as needed)

For The Curry

  • 3 tablespoons cooking oil
  • 2 tablespoons chopped garlic
  • 2-3 green chilies, chopped
  • 1 large onion, cut into 1-inch cubes
  • 1 cup cubed bell peppers (1-inch cubes)
  • 2 tablespoons dark soy sauce
  • 4 tablespoons sweet chili sauce
  • 2 tablespoons red chili paste
  • 2 tablespoons tomato ketchup
  • 1 tablespoon rice vinegar
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup peeled and cubed ripe mangoes
  • Chopped spring onion greens (to garnish)

Instructions

  1. Prepare the Chicken: Cut the chicken into bite-sized pieces. In a bowl, mix the cornstarch, all-purpose flour, ginger garlic paste, salt, and black pepper. Toss the chicken pieces in this mixture until well coated.
  2. Fry the Chicken: Heat neutral flavored oil in a deep frying pan over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.
  3. Make the Curry Sauce: In a large skillet or wok, heat 3 tablespoons of cooking oil over medium heat. Add chopped garlic and green chilies and sauté until fragrant, about 1-2 minutes.
  4. Add Vegetables: Add the cubed onion and bell peppers to the skillet; stir-fry for 3-4 minutes until they begin to soften but still retain some crunch.
  5. Add Sauces and Seasoning: Stir in the dark soy sauce, sweet chili sauce, red chili paste, tomato ketchup, and rice vinegar. Mix well to combine all the flavors. Season with salt and black pepper.
  6. Thicken the Sauce: Dissolve 2 tablespoons of cornstarch in 1 cup of water to create a slurry. Pour this slurry into the skillet and stir continuously until the sauce thickens and becomes glossy.
  7. Add Mango and Chicken: Gently fold in the cubed ripe mangoes and the fried chicken pieces. Cook for an additional 2-3 minutes, allowing the flavors to meld and the chicken to heat through.
  8. Garnish and Serve: Garnish with chopped spring onion greens and serve hot over steamed rice or with your choice of sides.

Notes

  • You can substitute chicken thighs for breasts if you prefer juicier meat.
  • Adjust the number of green chilies according to your spice preference.
  • The mango adds a natural sweetness and should be ripe but firm to avoid getting mushy during cooking.
  • Use neutral oil with a high smoke point for frying, such as canola or vegetable oil.
  • Ensure the sauce is thick enough to coat the chicken; add a bit more cornstarch slurry if needed.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian Fusion

Find it online: https://allyumcooks.com/earl-grey-panna-cotta-recipe/