Van Santos

Chicken 65 Recipe


  • 2 pounds boneless dark meat chicken
  • 1 tablespoon cornstarch
  • 1 teaspoon red chili powder (more/less to your taste)
  • 1 tablespoon ginger paste
  • 1/2 teaspoon turmeric
  • 1 tablespoon salt
  • 1/4 c cooking oil in a heavy-based pot
  • red food coloring (optional)
  • 1 small can tomato paste, plain
  • 15 curry leaves
  • 3-4 green chilies


1. Combine the chicken, cornstarch, chili powder, turmeric, ginger paste, and salt in a large mixing bowl. Add a few drops of food coloring to make the chicken slightly red. Let this sit in the fridge for a few hours.

2. Heat oil. Slowly add the chicken and fry until it is evenly – but not fully cooked. Remove chicken and set aside.

3. In the same pan, using the same oil, add the green chilies, curry leaves, and tomato paste.

4. Sautee and constantly stir to prevent sticking to the pot. Continue stirring/mixing until the color of the paste darkens to a deep red color.

5. Add the chicken back into the pan and GENTLY mix into the paste mixture.

6. Cover and cook on low heat for about 15-20 minutes.