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Ingredients:
Spice mix:
- 1tbsp garlic, crushed
- 1tbsp ginger, finely chopped
- 1tbsp red chilli powder
- 1tsp paprika
- 1tsp ground cumin
- 1tsp salt
- Pinch of black pepper
- 0.5tsp turmeric
- 0.5tsp sugar
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Rest of the dish:
- 900g chicken thighs, cut into 2cm squares
- 1 egg, beaten
- 40g brown/wholewheat flour (use white if you don’t have it)
- 4tbsp lemon juice
- 20 fresh curry leaves, of 30-40 dried, sliced thinly
- 25g butter
- Oil for frying
- 150g ketchup
- 2tbsp double cream
- 4 green chillis, sliced
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Method:
1. Mix all your spices together to form your spice mix. Marinade your chicken in 2/3 of the spice mix, the egg, the lemon juice, the flour and 3tbsp water. Cover and leave in the fridge overnight.
2. Heat a good amount of oil in a pan for shallow frying (the next day). Fry your c
