Kerala Fried Chicken

Ingredients

• 500 grams chicken leg on the bone, cut into 2 inch pieces
• 1 teaspoon garam masala powder
• 1 tablespoon red chilli powder
• 1 teaspoon Kashmiri red chilli powder
• 1 inch ginger, roughly chopped
• 6-8 garlic cloves
• 1 teaspoon turmeric powder
• 6-8 green chillies
• 1 tablespoon red chilli paste
• 2 sprigs + 15-20 curry leaves                
• 1 tablespoon fennel powder
• ½ tablespoon cumin powder
• Salt to taste
• 1 large onion, roughly chopped
• 1 teaspoon coconut oil + for deep frying
• 1 tablespoon rice flour
• 1 tablespoon corn flour
• Juice of 1 lemon

Method

1. Put garam masala powder, red chilli powder, Kashmiri red chilli powder, ginger, garlic, turmeric powder, green chillies, red chilli paste, 2 sprigs curry leaves, fennel powder, cumin powder salt and onion in a blender jar and blend to a fine thick paste.  
2. Take chicken in a large bowl, add the paste and rub it well on the chicken pieces. Keep the bowl in the refrigerator to marinate for 30-45 minutes.
3. Heat sufficient coconut oil in a kadai.
4. Bring the chicken out of the refrigerator, add rice flour, corn flour, 1 teaspoon coconut oil and lemon juice and mix. Roughly chop green chillies and add and mix. Tear 8-10 curry leaves into smaller pieces and add and mix well. 
5. Gently slide in the chicken pieces, a few at a time, into hot oil and deep-fry on high heat for 4 minutes, stirring in between. 
6. Tear 8-10 curry leaves and add to the hot oil and continue to deep-fry for 1-2 minutes on high heat. Drain on absorbent paper. 
7. Arrange on a serving plate and serve hot.