Spicy Fried Chicken with Coriander and Yoghurt
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Spicy Fried Chicken with Coriander & Yoghurt
Recipe by Louis Tikaram
Ingredients
1 teaspoon Coles chilli powder
1 1/2 teaspoons Coles ground coriander
1 1/2 teaspoons Coles ground cumin
1/2 teaspoon Coles ground turmeric
1/2 teaspoon Coles garam masala
1/2 teaspoon ground Coles black pepper
2 tablespoons sea salt
1/2 cup Jalna Greek yoghurt
4 cloves garlic, grated
1 knob ginger, grated
6 boneless, skinless chicken thighs
Oil, for frying
1 cup semolina flour
1 cup rice flour
1 lime wedges
Coriander & Jalna Yoghurt Chutney
1 bunch coriander
1/2 cup Jalna Greek yoghurt
1 long red chilli, finally sliced
1 clove garlic, smashed
Zest and juice of 1 lime
Sea salt
METHOD
Whisk together the chili powder, coriander, cumin, turmeric, garam masala, black pepper and salt in a large bowl then stir in the yoghurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yoghurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.
While the chicken is marinating you can make the Jalna Yoghurt and coriander dipping sauce.
Combine the coriander, yoghurt, chilli, garlic, lime zest, lime juice and 1/2 teaspoon of salt in a blender and process until smooth. Cover and refrigerate till serving.
Add the oil to a large heavy based pot and heat to 180 degrees.
Whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and coat each piece in the flour mixture pressing firmly.
Fry the chicken in the oil until golden and completely cooked through, 5–8 minutes, adjusting the heat if the oil is getting too hot to avoid the chicken burning.
Place the chicken on absorbent paper after frying then transfer to a serving plate. Season with more salt, serve with Jalna yoghurt & coriander dipping sauce and some extra lime wedges.
