Indian fried chicken
I’ve made no secret of my love of fried chicken, but instead of going down the classic Southern fried route, I want to show you something a little healthier, that's shallow fried. Allow about 1 hour 30 minutes with the minimum 1-hour refrigerated marinade. A 3-hour marinade increases the estimate to about 3 hours 30 minutes.
Ingredients
- Rice vinegar30 ml
- Vegetable oil50 ml
Instructions
4 steps- 1
For the marinade, mix together the yoghurt, rice vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat well and leave to marinate, covered, in the fridge for 1 to 3 hours.
60 min
- 2
For the flour coating, mix together the flours and white pepper. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate.
- 3
Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3-5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper to flavour the oil.
4 min
- 4
Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the fried chilli, garlic and curry leaves, and serve with lemon wedges and a green salad (such as Little Gems with spring onions and mint).
10 min
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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