serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
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Choose Your Own Indian Adventure
episode • The Cook Up with Adam Liaw • cooking • 26m
G
episode • The Cook Up with Adam Liaw • cooking • 26m
G
Ingredients
- 600 g chicken thigh cutlets, boned and skin on, cut into 5 cm pieces
- vegetable oil, for deep-frying
- 10 curry leaves
- 2 green bird's eye chillies
- 1 red onion, finely sliced on a mandoline
- lemon wedges, to serve
Marinade
- 3 garlic cloves, grated
- 2 cm piece ginger, peeled and grated
- 1 lemon, juiced
- 1 tbsp ground coriander
- 1 tbsp Korean or Kashmiri chilli powder
- 2 tsp turmeric powder
- 1 tbsp garam masala
- ½ tsp ground black pepper
- ½ tsp salt
- 60 g (½ cup) cornflour
- 40 g (¼ cup) plain flour
Marinating time: 4 hours
Instructions
- For the marinade, place all the ingredients in a large bowl and stir to combine.
- Add the chicken and stir to coat well. You can add a touch of cold water if the mixture is too dry. The coating should be pasty, not wet like a batter. Cover and refrigerate for at least 4 hours or preferably overnight.
- Heat the vegetable oil in a heavy-based saucepan to 170˚C. Fry the chicken pieces in batches for about 4–5 minutes or until golden brown and just cooked through. Drain on a wire rack.
- Fry the curry leaves for a few seconds or until crisp, then drain on paper towel. Fry the chillies until blistered.
- Toss the chicken with the curry leaves and chillies and serve topped with raw onion and lemon wedges.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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