Keralan fried chicken with curry leaf mayonnaise

  • Main
  • easy
  • 4, with extra mayonnaise leftover
  • 60 minutes, plus cooling and marinating time


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Pickled mooli

Curry leaf oil

To finish the mayonnaise

Begin preparing the mayonnaise and pickling liquor for the mooli, as these can be done a day in advance. To make the curry leaf oil, bring the oil to 180°C, then add the rest of the ingredients. Instantly remove from the heat and leave to cool and infuse
Place all the ingredients for the pickled mooli (except the mooli) into a saucepan and gently warm until the sugar has dissolved. Leave to cool
Once the curry leaf oil has cooled, strain it into a clean bowl or bottle and discard the whole spices. Place the egg yolks and lemon juice in a food processor and blitz. With the motor still running, gradually pour in a litre of the curry leaf oil until the mixture thickens and emulsifies. Season to taste with sugar and salt. This will probably make more mayonnaise than you need for this dish, but it will keep for 1 week in the fridge
The next day, make the marinade for the chicken. Mix together the yoghurt, buttermilk, chilli powder, turmeric, green chillies and coriander in a bowl. Add the chicken and mix to coat well, then cover and place in the fridge for 2 hours
Place the mooli in a bowl and cover with the cooled pickling liquor, then set aside for 1-2 hours at room temperature
  • 200g of mooli, peeled and finely sliced
To cook the chicken, bring the vegetable oil to 180°C in a deep pan or kadai. Meanwhile, mix together the flour, cornflour, chilli powder and turmeric in a shallow bowl
Lift the pieces of chicken out of the marinade and coat in the flour mixture, shaking off any excess. Deep-fry the chicken (in batches, if necessary) until golden brown. To ensure the chicken is cooked through, test the middle of the biggest piece of chicken with a thermometer; it should read at least 75°C
Drain the chicken on kitchen paper. Working quickly, add the fresh curry leaves to the hot oil and fry briefly until crisp, then drain these too
To serve, divide the chicken between serving bowls, then sprinkle generously with the chaat masala. Serve with the pickled mooli, fried curry leaves and the curry leaf mayonnaise
  • 4 pinches of chaat masala
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