India x Peru
Kadai chicken saltado
A wok, a kadai and a plate of fries walk into a Lima kitchen.
45 minTime
36 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original526kcalsame
36 gproteinsame
7 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Dry roast the coriander seeds, chillies and cumin on low heat for 2 minutes, then crush coarsely.
- 2Toss the fries with 1 tbsp oil and salt and roast in the oven at 220°C for 30 minutes, turning once.
- 3Mix the chicken with soy, ginger garlic paste and half the kadai masala. Rest 10 minutes.
- 4Heat 1 tbsp oil in a wok on high heat until smoking. Sear the chicken in two batches, 4 minutes each, until no pink remains. Lift out.
- 5Add the rest of the oil, then the onion and capsicum. Toss 2 minutes on high heat.
- 6Add tomato, ají amarillo, vinegar, the rest of the masala and the chicken. Toss 1 minute, then fold in the fries, kasuri methi and coriander.
- 7Serve at once with the hot rice.
Serve it like this
Mound the rice in a ring mould on one side of a warm plate. Spoon the saltado alongside with fries standing on top and scatter coriander.
