Mustard fried chicken with crispy curry leaves and mustard mayonnaise

1. 1

   Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight.

2. 2

   To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing.

3. 3

   When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.

4. 4

   Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil.

5. 5

   Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel.

6. 6

   To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.