Cuisine
Time
25 mins mins
Servings
2 people people
• Slice the chicken into thick lengths, place in a mixing bowl and then mix all the ‘Marinade’ ingredients and massage them well into the chicken. Pour the ‘dry batter ingredients into the bowl and lightly massage the flours and baking powder into the marinated chicken. Make sure that each piece of chicken is well coated with the ‘Dry Batter’ mix.
• Now roughly chop the garlic and make an incision or two in each chilli to open up the flavour and a little heat but not too much. Pick the curry leaves if fresh, or if using dry curry leaves, soak them in hot water for 10 minutes before using.
