18 Chilli Chicken
Hot n spicy chilly chicken
Chicken(boned & skinned) –
(large chillies soaked in warm
, Kollamulaku) –
(peeled & pulped) –
Lemon juice –
(As reqd) –
for deep frying –
Lemon wedges for garnishing –
Note : Reduce Chilli if you don`t like spicy food. –
Dry roast the cumin, fennel and coriander together and then grind with the drained chillies.
Mix the ground spices with
, lemon juice and
in a bowl.
Chop chicken into bite size pieces.
Add chicken to bowl and mix with the marinade thoroughly.
Cover and refrigerate overnight.
in steep sided pan or wok. You¦ll need at least 1 inch of
in bottom of the pan.
Fry chicken pieces (covered in marinade) a few at a time, do not overcrowd. Chicken should take only a few minutes to cook and will be dark golden brown on outside, white and juicy on the inside.
Allow each batch to drain on kitchen paper and allow
to re-heat before next batch.
You can keep chicken warm in a low oven until all is ready.
Garnish with lemon wedges.