Classic Karnataka — koliwada chicken with Mangalorean fried chicken.
Ingredients
- 400g Mangalorean fried chicken
- 2 tbsp groundnut or coconut oil
- 2 onions
- 2 tomatoes
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/4 tsp turmeric
- 1 sprig curry leaves
- Salt to taste
Method
Marinate chicken: Cut 750g chicken into pieces. Mix with 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate 30 minutes.
Make batter: Combine 3 tbsp rice flour, 2 tbsp cornflour, 1 tsp red chilli powder, half tsp turmeric and salt. Mix with marinated chicken to coat every piece.
Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium-high.
First fry: Fry chicken pieces in batches for 6-8 minutes until cooked through. Do not crowd. Remove and drain.
Increase heat: Raise oil temperature to high.
Second fry: Refry the partially cooked chicken for 2-3 minutes until very crispy and dark golden.
Drain: Remove and drain on paper.
Make tarka: Heat 2 tbsp oil in a pan. Add sliced shallots, curry leaves, green chillies and chopped ginger-garlic. Fry until golden.
Toss chicken: Add the fried chicken to the tarka. Toss on high heat 2-3 minutes.
Serve: Sprinkle chaat masala and lemon juice. Koliwada chicken is crispy, spicy and addictive. Serve as a starter with mint chutney.