Ingredients

• 150g/5½oz Greek yoghurt
• 2 tbsp rice vinegar
• 3cm/¼in fresh root ginger
• grated
• 5 garlic cloves
• grated
• 1 tsp chilli powder
• 1 tsp ground turneric
• 1 tsp ground cumin
• 1 tsp ground coriander
• pinch allspice
• 1 tsp sea salt
• 8 chicken thigh fillets
• 50g/1¾oz plain flour
• 50g/1¾oz rice flour
• ½ tsp sea salt
• ½ tsp white pepper
• ½ tsp chilli powder
• 100ml/3½fl oz vegetable oil
• 1 green chilli
• sliced
• 1 garlic clove
• sliced
• handful fresh (or dried if you can't find) curry leaves
• lemon wedges
• to serve
• green salad
• to serve

Directions

• For the marinade
• mix together the yoghurt
• vinegar
• ginger
• garlic
• spices and salt in a bowl
• add the chicken
• coat and leave to marinade
• covered
• in the fridge for 1 - 3 hours.
• For the flour coating
• mix together the flours and seasoning. Toss the chicken thighs in the flour mixture
• one at a time
• and place on a plate.
• Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli
• garlic and curry leaves and cook for 3 - 5 minutes
• until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil.
• Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side
• until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli
• garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems
• spring onions and mint.