HOT CHICKEN

May 17, 2020

 

Ingredients
For the chicken:
2 tablespoons plain yogurt
1/2 teaspoon turmeric
1 teaspoon red chili powder
1/2 teaspoon sambar powder
1 teaspoon minced garlic
1 teaspoon grated ginger
1 teaspoon lemon juice
5-6 curry leaves, chopped
2 tablespoons chopped cilantro leaves
1 teaspoon Lemon Olive Oil
Salt to taste
2 1/2 pounds chicken pieces
1/4 cup corn flour
1/4 cup rice flour
Hojiblanca Olive Oil for frying

 

For the sauce:
3 teaspoons Persian Lime Olive Oil
1/2 teaspoon cumin seed
1 (1-inch) fresh ginger, finely chopped
2 garlic cloves, smashed
2 serrano chiles, sliced
2 curry leaves
1 tablespoon plain yogurt
1/2 teaspoon red chili powder
Salt to taste

 

Directions
Make the chicken: In a large bowl, combine yogurt, turmeric, chili and sambar powders, garlic, ginger, and lemon juice. Stir in curry leaves, cilantro, Lemon Olive Oil, and salt. Add chicken and toss to coat. Marinate in refrigerator for at least 4 hours. Stir in flours, making sure to coat the chicken evenly. In a dutch oven heat enough Hojiblanca Olive Oil to cover the chicken to 350 degrees. Lower chicken pieces into oil and fry until golden and chicken is cooked through, about 7 minutes. Using a wire skimmer, pull chicken from oil and drain.

 

Make the sauce: In a small skillet, heat Persian Lime Olive Oil over medium-low heat and sauté cumin seed, ginger, garlic, chiles, and curry leaves. Lower heat and add yogurt, chili powder, and salt. Sauté until well-combined. Toss with fried chicken to coat evenly.

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