1 Whole chicken – cleaned and cut into medium-small size pieces.
Extra virgin olive oil for shallow frying
1 tbsp, coconut oil
4-5 sprigs of fresh curry leaves
4-5 green chillies, slit
1 onion, sliced (optional)
1tsp, coriander powder
1/2 tsp, cumin powder
1 tbsp, mustard oil
2 tbsp, lemon juice
1 tsp, turmeric powder
1 1/2 tsp red chilli powder
1 tsp, ginger powder
1 tsp, garlic powder,(you can use ginger/garlic paste)
freshly ground pepper
1 pinch, ajinomoto (optional)
salt to taste
1 egg, beaten
2 tsp, corn or rice flour
Add chicken pieces to the marinade, mix well and marinate for at least 2 hrs.
Fry chicken in extra virgin olive oil till chicken is cooked and crispy on the outside. Place on a kitchen/paper towel to remove excess oil and keep aside.
In a separate pan heat a tbsp of coconut oil and fry sliced onion till light golden in colour, add coriander and cumin powder along with slit green chillies and curry leaves and fry for a few seconds.
Add fried chicken to the pan and mix well continue frying for another 1-2 minutes. Turn off the heat.
Serve hot with chapati and rice or simply as a snack with drinks!