A sizzling chicken fry starter recipe
Eden invites you to a day of indulgence as the annual Food fair returns on July 2nd, with a host of mouth-watering delights and a peppering of live cookery demos on this year’s menu. We’re excited to welcome the Urban Rajah as one of our guest chefs, who brings together a distillation of global culture, stories from a vibrant past fuelled by migration, ideas and trends, a celebration of the individual and a thirst for abundant life. Enjoy his Bison valley chicken recipe below.
High in the Western Ghat mountain range in Kerala sits a hill town known as Munnar and perched above its’ Bison Valley, is a remarkable retreat, some would call it a boutique hotel, but for me it’s a slice of tranquil perfection.
One of the main attractions lies in the kitchen’s ability to produce authentic and original Keralan and local cuisine under the direction of the warm hearted Chef Anil John. This is where the menu comes into its own with dishes like this one, Bison Valley Chicken, it’s a sizzling chicken fry which lightly ignites the heat receptors quickly followed by the aromatic caress of garam masala and curry leaves, and sharp cut through of lime juice.
How To Make Bison Valley Chicken
Serves 4 as starter
200g chicken thigh, diced into bite sized pieces
1 tbs ginger and garlic paste
100g curry leaves, chopped
½ lime, juiced
1 tsp turmeric
1 tsp chilli powder
1 tsp paprika
½ tsp salt
1 tsp garam masala
1 tsp crushed black pepper
3 tsp cornflour
150ml rapeseed oil or enough to deep fry in your wok/pan
This recipe’s glory is rooted in its simplicity, a case off bunging everything (apart from the oil) into a bowl and massaging the chicken with all the ingredients until the protein is well and truly coated in the spices and cornflour.
Heat the oil over a high temperature until the heat shimmers above the pan and then notch the heat to a medium/low temperature. Gently squeeze the chicken pieces and lower them in to the pan and deep fry for 3-4 minutes until crispy.
Drain on kitchen paper.