Chicken Kozhi
California Grape Chutney and Sour Cream
Chef Sahil Sethi of Bar Goa | Chicago
Adapted by StarChefs | September 2022
INGREDIENTS:
Grape Chutney:
13 grams mustard oil
2 grams mustard seeds
3 grams cumin seeds
3 grams fennel seeds
5 grams curry leaves
2 grams Kashmiri red chiles
325 grams red Grapes from California
250 grams green Grapes from California
50 grams brown sugar
25 grams apple cider vinegar
3 grams sea salt, plus more to season
Kozhi Spice Mix:
325 grams fennel seeds
13 grams coriander seeds
2 grams black peppercorns
3 grams cumin seeds
5 grams mustard seeds
3 grams cinnamon sticks
2 grams cloves
Chicken Kozhi:
260 grams boneless, skinless chicken thighs
5 grams chopped ginger
5 grams chopped garlic
5 grams lemon juice
2 grams chopped curry leaves
4 grams kosher salt
2 grams turmeric powder
To Assemble and Serve:
1 egg
5 grams rice flour
5 grams cornstarch
2 quarts oil for frying
Sour cream
METHOD:
For the Grape Chutney:
In a sauté pan, heat mustard oil until it reaches its smoking point. Remove from heat and let cool. Return pan to heat and bring to a low simmer. Add seeds, curry leaves, and chiles and let cook 20 to 30 seconds. Add grapes and stir once. Add the remaining ingredients. Over medium heat, cook 20 minutes, stirring occasionally, until all the grapes have blistered and the juice has evaporated by 90%. Remove from heat and let cool. Transfer to a blender. Purée until smooth. Let cool completely, allowing the spices to macerate. Season with salt as needed. Reserve.
For the Kozhi Spice Mix:
In a sauté pan, individually broil each spice, one at a time. Add all broiled spices to a spice grinder. Blend until powderized. Transfer to an airtight container and reserve.
For the Chicken Kozhi:
In a mixing bowl, mix to combine all ingredients with Kozhi Spice Mix. Refrigerate 6 hours.
To Assemble and Serve:
Drain any excess liquid from the Chicken Kozhi. Add egg and mix to combine. Add rice flour and cornstarch and mix until the Chicken Kozhis is well coated. In a sauté pan, heat oil to 325°F. Add Chicken Kozhi and fry until internal temperature reaches 165°F. Remove and place on a wire rack to cool. Serve with Grape Chutney and sour cream.
