Chicken 65, a spicy, deep-fried chicken dish originating from Chennai, India, has found its way into the hearts of Malaysians. This dish, named for the year it was introduced or the number of spices used, is a popular choice in Malaysian Indian cuisine.
The Dish
Chicken 65 is a fiery delight, characterized by its deep red colour, derived from the red chilies used in its preparation. The chicken is marinated in a mixture of ginger, garlic, and spices, then deep-fried until crispy. The final touch is a sauté with curry leaves and more spices, giving it a tantalizing aroma and flavour.
Popularity in Malaysia
In Malaysia, Chicken 65 is often served as an appetizer or a side dish. Its unique blend of spices and the crunchiness of the deep-fried chicken make it a favourite among locals and tourists alike. It’s commonly found in ‘mamak’ stalls, the Indian-Muslim eateries that are a staple of Malaysian food culture.
Conclusion
Chicken 65 is a testament to the diversity of Malaysian cuisine, which embraces and adapts various international dishes. This Indian dish, with its explosive flavours and satisfying crunch, continues to be a beloved part of the Malaysian food scene.
References
Article curated by Suwaytha Gopal
