Do I have to use chicken breasts for these Chicken Pakoray?

I opted for chicken breasts in this Chicken Pakoray recipe because they hold their shape better and are easier to slice/dice into equal-sized pieces (meaning they cook at the same rate). However, you could definitely use chicken thighs - they are even more moist and tender, but can be a little trickier to get into equal-sized pieces. The batter is also delicious for coating juicy prawns, turning them into crispy, crunchy Prawn Pakoray. Answer

What can I serve with these Chicken Pakoray?

There are so many different ways to enjoy Chicken Pakoray. If you have it as a snack or starter, it is delicious with the homemade mint and coriander chutney which takes just minutes to whizz up in a blender. If you don’t have the time (or inclination) to make your own, it is also super tasty with a fruity mango chutney, sweet chilli sauce, fresh tomato salsa or cooling cucumber raita. You can also enjoy Chicken Pakoray as part of a main meal - I love it with some fluffy steamed rice, cucumber raita and some of the above dips/chutneys/sauces. You could also have them like you would an onion bhaji on the side with rice, naan or chapati and your favourite curry.

Can I make these Chicken Pakoray in advance?

I like to make and serve my Chicken Pakoray fresh as I find they have the crispiest texture and best flavour that way. However, you could make them in advance and then heat through in a 180C Fan oven for about 10-15 minutes if making for a crowd (watch closely - they will become dry if they overcook).

Chicken Pakoray

Chicken Pakoray (Chicken Pakora)

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Imagine succulent pieces of chicken, marinated in a beautifully aromatic blend of spices, coated in the most gloriously golden, crispy batter. Simply delicious…

Author: Margie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 3 - 4 1x

Ingredients

Scale

For the pakoras:

15g fresh ginger, peeled and minced/ finely grated

2 garlic cloves, minced/finely grated

1 tsp kashmiri chilli powder

1 tsp ground turmeric

2 tsp garam masala

1 small lime, zest and juice

300g chicken breasts, cut into approx 12 strips/ chunks

Salt and freshly ground black pepper

70g gram (chickpea) flour

60ml cold sparkling water

Vegetable oil, for deep-frying

For the mint and coriander chutney: (optional)

100g fresh mint, tough stalks removed

100g fresh coriander, leaves and stalks - are these included or removed?

1 clove of garlic

Juice of 1 lime

1 tsp caster sugar

1/2 tsp salt

80g fresh shredded coconut (buy frozen) (optional)

1 green chilli, stalk removed (optional)

To serve:

Yoghurt

Cucumber

Fresh herbs

Lime

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Instructions

In a large bowl, mix together the ginger, garlic, chilli powder, ½ tsp of the turmeric, garam masala and lime zest and juice until well combined.
Add the chicken and season generously with salt and freshly ground black pepper. Stir to coat, then cover with cling film and leave to marinade in the fridge for 1 hour.
Meanwhile, make the homemade mint and coriander chutney (if wished): put the mint, coriander, garlic, lime juice, sugar, salt, shredded coconut and chilli in a food processor and blitz until smooth. Taste and adjust the flavours as necessary - adding more sugar (for sweetness), salt, lime juice (acidity) or chilli (for heat) depending on your personal preference. If you prefer a milder chutney, de-seed the chilli or omit altogether. Pour into a bowl, cover and chill until ready to serve.
For the batter: in a large bowl, lightly whisk together the gram flour, remaining ½ tsp turmeric and a pinch of salt. Whisk in the sparkling water until you have a smooth batter.
Fill a large deep-saucepan, casserole pan or deep-fat fryer ⅓ full of oil and heat until it reaches 180C. Line a plate or baking tray with kitchen paper.
Tip the marinated chicken pieces into the batter and stir to coat. Using tongs, remove the chicken pieces individually and carefully lower into the hot oil and fry for about 4 minutes - or until crispy and golden brown. Once you get the hang of it, you can fry in batches of 3 or 4 at once - don’t do too many or you will overcrowd the pan (the exact number you can do at once will depend on the size of the pan).
Carefully remove the prawns from the oil using a slotted spoon and place on the kitchen-paper lined plate or baking tray to absorb any excess oil. Repeat with the remaining chicken pieces.
Serve warm with the homemade mint and coriander chutney, yoghurt and fresh cucumber, garnished with herbs, with wedges of lime for squeezing over. Enjoy!

Notes

Serving suggestions: I love serving these Chicken Pakoras with the homemade mint and coriander, a dollop of cooling yoghurt (crème fraîche or sour cream would also work but are a little richer), refreshing cucumber, fresh herbs (mint, coriander, parsley and/or chives are all good options) and wedges of zesty lime. Delicious! If you don’t want to make your own mint and coriander chutney, a fruity mango chutney, sweet chilli sauce or fresh tomato salsa also works really well.

Make ahead: you can pop the chicken in the marinade the night before and cook the next day if you want to prep ahead.

Overcrowding: it is really important not to overcrowd the pan when frying or else the temperature could drop leaving you with oily, greasy Chicken Pakoray or the pakoray could stick together - neither of which are what we are going for!

Find it online: https://desertislanddishes.co/chicken-pakoray/