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Mustard Fried Chicken with Crispy Curry Leaves and Mustard Mayonnaise
12 hr
10 to 30 mins
Serves 2
Steps
- Combine the chicken with the buttermilk, mustard, turmeric, garlic and ginger and leave to marinate in the fridge overnight.
- To make the mustard mayonnaise, combine all the ingredients in a bowl and season with salt and pepper. Let it down with a splash of water if you want to make a more pourable dressing.
- When you’re ready to cook the chicken, preheat a deep fat fryer to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.
- Place all the seasoned flour ingredients into a shallow bowl or tray and mix to combine. Dredge the marinaded chicken in the seasoned flour and deep fry for 6-8 minutes until golden, depending on the size of the thighs. Drain on kitchen towel to remove any excess oil.
- Deep fry the curry leaves for a few seconds until crisp, then remove and drain on kitchen towel.
- To serve, pile the chicken onto a plate, drizzle over the dressing and garnish with the deep-fried curry leaves, thin slices of red onion and the two cresses.
Originally published at bbc.co.uk. Reproduced for personal collection.
