This recipe is inspired by Mellisa Thompson’s Curry Fried Chicken recipe in her book ‘MotherLand’.
Serves 4
Ingredients
4 skinless boneless chicken thighs
oil of choice
For the Marinade
3 garlic cloves, finely chopped
2″ fresh ginger, finely chopped
3 thyme sprigs
½ tsp salt
200ml coconut milk
1 tsp ground cumin
2 tsp turmeric powder
¼ ground cloves
¼ ground nutmeg
¼ ground cinnamon
For the Coating
100g potato starch/plain flour
70g fine cornmeal
¾ tsp ground ginger
¾ tsp ground cumin
¾ tsp ground turmeric
pinch of salt
generous pinch of black pepper
Method
– In a large bowl, add all the ingredients for the marinade and mix well.
– Cut the chicken thighs into strip and add it to the marinade and coat them thoroughly. Cover them and place in them in the fridge for 4-5 hours or overnight.
– In another bowl, add all the ingredients for the coating and mix well.
– With one hand, place a chicken strip into the coating and use your other hand to thoroughly coat it. Then, place it on a plate. Repeat the process with the rest of chicken strips. If you have any spare marinade and coating you can coat some onion wedges like the chicken.
– Add 1 cup of oil to a deep hot pan. Once the oil gets to 150°C add as many coated chicken strips as you can to the oil and cook for 4 minutes until lightly golden. Once cooked, transfer them to some kitchen roll, or a cooling rack to remove any excess oil. Repeat the process with the rest of the chicken.
– Then, increase the heat of the oil to 180°C and add as many fried chicken strips to the oil as possible and cook for 2 minutes. Once cooked, transfer them to some kitchen roll to remove any excess oil.
Transfer to a serving plate and garnish with some freshly chopped green chillies (optional)