Shotover Oxford Black Porter: Advent Calendar 2016 Day 7   2 comments

shotover-porter

Yes…I keep my spices in specimen jars.

 

Name: Oxford Black Porter
Brewery: Shotover
Rating (1-5):  4.5 out of 5 Night Train bearing St. Nicks

night-train-nick-4p5-of-5

Notes:  You look all over for a Night Train themed Christmas picture then two come along at once.  Since I probably won’t need it again during the Advent Stout and Porter Calendar events, I used this boozy Father Christmas tonight.  No other justification except Jackie has to take a late Tube home from work (suppertime is 10 pm most weeknights).

Tonight, the recipe was for some chicken breasts done up with pakora batter.  Here you go:

2 split Chicken breasts

1/2 cup yoghurt
1 tsp garam masala
3 garlic cloves crushed and minced
1 tsp turmeric
1 tsp chilli powder (7/8 paprika, 1/8 cayenne)

1 cup gram flour (chickpea flour)
3 tablespoons rice flour
1 tsp coriander powder
1/2 tsp chilli flakes
1/2 tsp ground cumin
large handfull chopped fresh coriander
salt
milk

coconut oil to fry

Make a marinade with yogurt, garam masala, garlic, chilli powder, turmeric and salt. Coat the chicken well and rest for 1-2 hours. I skin the chicken to get the marinade into the meat but if you leave the skin (which is also good), lift it up a little and squeeze some of the yoghurt mix under it with a pinch of the fresh coriander (before using the rest of it in the batter).

Meanwhile mix remaining dry ingredients and the fresh coriander (cilantro in the Western Hemisphere) then mix in enough milk to make a thick batter.

Dip the marinated chicken in the batter and deep fry. I tend to not-so-deep fry to a light crust and finish in a hot oven but mainly because I don’t want the house to smell like frying for the next week or so.

Here it is just before the last step.  Yum.

chicken-marinating-2

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