Indian · Dinner
Crispy Fried Chicken Curry Leaf
Boneless chicken thigh pieces are marinated in ginger-garlic paste and yogurt, dusted in cornstarch and rice flour, then double-fried until shatteringly crisp. Tossed with curry leaves, dried chilies, mustard seeds and garlic bloomed in hot oil, the dish delivers a South Indian street-food finish, served with lemon wedges and steamed rice.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.8gProtein
31.4gFat
38.6gCarbs
2.8gSugar
2.7gFiber
498mgSodium
168mgChol
5.9gSat Fat
580mgPotassium
95mgCalcium
3.4mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces, pat dry, and coat evenly with ginger-garlic paste, yogurt, chili powder, turmeric and black pepper; refrigerate 30 minutes.
2
Dredge
Toss the marinated chicken in cornstarch and rice flour until thickly coated, shaking off excess.
3
Fry
Heat 1/2 cup (120ml) vegetable oil in a wok to 325°F and fry the chicken in two batches for 4 minutes each until pale golden and cooked through, then place on a wire rack.
4
Fry
Reheat the same oil to 375°F and fry the chicken a second time for 2 minutes per batch until deep golden brown and crackling.
5
Bloom
Heat 1 tbsp vegetable oil in a clean skillet over medium heat, add mustard seeds, dried chilies and curry leaves; cook 30 seconds until seeds pop.
6
Saute
Add sliced garlic and slit green chili; cook over medium heat 1 minute until garlic is light golden.
7
Toss
Add the double-fried chicken to the skillet and toss over medium-high heat 1 minute until flecked with spices and glossy.
8
Plate
Pile the chicken onto a plate alongside the rice and tuck the lemon wedge to the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-sized pieces
- 2 tbsp2 tbsp ginger-garlic paste
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp black pepper, freshly ground
- 1/2 cup60g cornstarch
- 4 tbsp32g rice flour
- 1 cup240ml vegetable oil, for frying (only ~12g absorbed into the food)
- 2 tbsp2 tbsp vegetable oil, for tempering
- 1 tsp1 tsp mustard-seed
- 66 dried chili, broken
- 2 sprigabout 15 curry leaves curry leaf
- 4 cloves4 cloves garlic
- 22 green chili-fresh, slit
- 11 lemon, cut into a wedge
- 1 cup180g white-rice-cooked, for serving
