FRIED CHICKEN CURRY

FRIED CHICKEN CURRY
Serves 4.

Preparation and cooking time: 1 hr 20 mins.
This is a mouth-watering chicken curry, and is fairly simple to cook. It is usually served with chapattis, rice, noodles or even with chips or mashed potatoes. For this recipe you need either a meat cleaver or a very sharp knife, and a wok or deep frying pan.


INGREDIENTS

• 900g (2lb) chicken pieces
• 600ml (20fl oz) cooking oil, for deep frying
• 60ml (2fl oz) cooking oil
• 3 large onions, finely chopped
• 1 tsp chilli powder
• 1 tsp garam masala
• 6 green chillies, finely chopped
• 1 tsp garlic powder
• 2 tsp tandoori masala
• 1 tsp turmeric powder
• 1 tsp salt
• 4 tsp soy sauce
• 2 tsp tomato purée
• 300ml (10fl oz) water
• Small amount green dhanyia (coriander), chopped

Method

1. Remove the skin from the chicken pieces, and chop the chicken into smaller pieces, about 7cm (3 inches) long. The bones are left in the chicken pieces.
2. Heat the 600ml (20fl oz) of cooking oil in a wok or deep frying pan to a high temperature. Deep fry all the chicken pieces, about 4 to 5 at a time, until they are golden brown.
3. Heat the 60ml (2fl oz) of oil in another pan and fry the chopped onions until they are golden brown. Add the chilli powder, garam masala, green chillies, garlic powder, tandoori masala, turmeric powder, salt, soy sauce, and tomato purée. Mix well and cook for about 1 to 2 minutes.
4. Add the fried chicken, mix well and cook for a further 2 to 3 minutes, stirring continuously. Add the water, stir, and bring the mixture to the boil. Reduce the heat, cover the pan and simmer gently for a further 15 minutes.
5. Transfer the curry to a serving dish and garnish with the green dhanyia (coriander).
6. The bones are discarded while eating and left on the plate.