Chicken pakora, starter or main course…does it really matter, as it is great either way. Tonight we enjoyed it as a main with a little side salad and some mint raita.
So what makes this so good that you can never have enough? Maybe it’s the simplicity, the fact that you can make ahead making it perfect on a school night or that busy weekend. Or maybe it’s just so damn good.
This recipe has enough spice that our kids love them and is actually rather refreshing with the raita other than being so spicy you sweat immensely spending most of your time wiping your brow and the raita or maybe a beer is used more to cool you down as you cant handle the heat. I prefer to savor the taste of the spice as you bite into the tender chicken, the juices oozing into the raita as you dip.
This recipe does get better the longer you marinade but don’t be disheartened if you are making this upon your return from the school run as it still tastes amazing.
Join me in digging out those spices and try this yourself and you will be pleasantly surprised at how good they are.
- 12 Chicken mini fillets
- 2 Garlic cloves
- 2 cm Piece of ginger peeled
- 2 tsp. Chilli powder
- 1 tsp. Curry powder
- 1 red chilli
- 1 tsp. Salt
- 1 lemon juiced
For cooking and service
- 2 tbsp. Oil
- 4 tbsp. Flour
- Oil for deep frying
- 1 Lime quartered
- Put the garlic, ginger, chilli powder, curry powder, red chilli, salt, lemon juice and 2 tbsp. of oil in a blender and blend until you achieve a smooth paste. Place the marinade and chicken in a bowl mix until all coated, cover and place in the fridge for at least 20 minutes.
- Take the chicken out of the fridge and then add the flour to the chicken. You may need to add a little water to make a smooth batter style paste coating the chicken this time. Put the deep fryer on and heat to 170°. If using a normal pan be only fill to a third full and keep an eye on the oil to ensure it does not get too hot.
- Once hot place the chicken in the oil in batches dependent on the size of your fryer and cook for 4-6 minutes until olden brown all over. Strain and place on to kitchen roll in a dish to absorb any excess oil.
- Once all of the chicken is cooked serve with raita and some wedges of lime.