Recipe for Kerala Chicken Masala Fry
2 chicken breasts
Scant ¼ tsp turmeric
¼ tsp chilli powder
1/8 teaspoon ground black pepper
¼ tsp salt
½ level tsp garam masala
1 tsp garlic paste (crushed garlic)
½ tsp white vinegar
½ tsp ground ginger
Put all the ingredients together on a plate and mix with the fingers. Rub into the chicken breasts (skin off, but still on the bone and slashed). Marinade for a minimum of 1½ hour - longer is better.
After each marination add salt to both sides, because the salt added earlier will have been soaked in.
Heat some oil in a wok to a medium heat. Dip the pieces of chicken backwards and forwards in the hot oil so they won't stick and continue to cook until browned all over. Can be cooked in the oven also. If using in the oven just drip very little oil over the chicken piece. Juices should run clear when the chicken is cooked - test with a pointed knife.
20-30 minutes.
