Photo source: Lonely Planet
Serves 4 (as a starter)
3 hours
Ingredients
Chicken breast 2, cut into 1 inch cubes
Yogurt 1/2 cup
Ginger 2 tsp, grated
Garlic 2 tsp, crushed plus 2 cloves sliced
Red Chilli Powder 2 tsp plus 1 tsp
Cumin 1 tsp
Coriander powder 1 tsp
Garam Masala 1 tsp
Salt 1 tsp
Black pepper 2 tsp
Cornflour 4 tbsp
Vegetable oil 750ml
Green chillies 4, sliced lengthways
Curry leaves 10
Mustard seeds 1 tsp
Rice wine vinegar 1 tbsp
Lime 1/2, juice of
Sugar 1 tsp
Method
In a bowl combine the yogurt with the ginger, crushed garlic, 2 teaspoons red chilli powder, cumin, coriander powder, garam masala, salt and black pepper. Mix well and add the cubed chicken breast. Make sure the chicken is well coated, then cover with cling film and leave in the fridge to marinate for 2 hours.
Once marinated, add the cornflour to the mixture, stirring well. It should form a thick batter that coats the chicken.
In a very large pan heat the vegetable oil to 180 degrees celsius. Deep fry the chicken for 6 minutes or until golden brown. Work in batches if you need to and once cooked remove the chicken to a bowl lined with kitchen roll to absorb any excess oil.
In a wok heat some oil and add the green chillies, curry leaves, garlic slices and mustard seeds. Fry for a couple of minutes and then add the vinegar, lime juice, sugar, chilli powder and 3 tbsp of water. Mix all together then add the fried chicken pieces, tossing well to combine.
Serve with raita and naan.
Eat, and enjoy!