Crispy Chicken with Hot India Sauce

Asian chicken with egg


Shan'shi ingredients

Additional ingredients

  • 300 g chicken fillet
  • Salt pepper
  • 1 egg
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tbsp tomato paste
  • 1 tsp corn or potato starch
  • 50ml of water


  • Wash the chicken fillet, pat dry and cut into small pieces. Season with Salt and pepper.
  • Beat the egg and pull through the chicken.
  • Heat some of the Woköl in a pan and fry the chicken strips until crispy.
  • For the Hot India Sauce, heat the remaining Woköl with the Kokosmilch in a separate pan.
  • Season with cumin, turmeric, tomato paste, Salt and pepper.
  • Mix the cornstarch in water, add to the sauce and bring to the boil until you get a creamy sauce.
  • Season with chili sauce to taste.
  • Serve the chicken fillets with Hot India Sauce and basmati rice.
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