Sri Lankan Spicy Fried Chicken (Kukul Mas Badum)
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Ingredients
- 600 g chicken thigh fillets, diced
- 2 tbsp sri lankan roasted curry powder
- 1 tbsp cider vinegar
- 4 garlic cloves
- 10 g fresh ginger
- 15 curry leaves
- 4 dried red chillies
- 3 tbsp coconut oil
- 1 onion, finely sliced
Nutrition (per serving)
- Calories
- 307 kcal
- Protein
- 30.8 g
- Carbohydrate
- 5.3 g
- of which sugars
- 2.4 g
- Fat
- 17.5 g
- of which saturates
- 10.3 g
- Fibre
- 2 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and ginger to a paste and toss with the diced chicken, sri lankan roasted curry powder and cider vinegar; leave to marinate for 15 minutes.
- 2
Heat the coconut oil in a wide pan, add the sliced onion and dried red chillies, and fry for 6 minutes until the onion softens.
- 3
Add half the curry leaves and the marinated chicken, and fry over a high heat for 12-15 minutes, stirring often, until deeply browned, cooked through with no pink remaining and almost dry.
- 4
Stir in the remaining curry leaves and cook for 1 minute more.
- 5
Serve hot with rice.
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