Ingredients:
| ½ bird/750g | Chicken, cut into serving portions |
| 3 cups | Cooking oil for deep-frying |
| 1 tsp | Lightly roasted sesame seeds |
| 3 tsp | Home-made Indian 5 spice powder |
| ½ cup | Chopped cilantro leaves |
Ingredients: Marinade
| 2 tsp | SERI-AJI® Black Pepper Seasoning |
| 2 tsp | TUMIX® Chicken Stock Seasoning |
| 2½ tbsp | Meat curry powder |
| To taste | Salt |
Ingredients A: Tempering
| 4 tbsp | Cooking oil |
| 5 – 6 nos | Dried chilies, cut into 3 or 4 and fried |
| ½ tsp | Mustard seed |
| ½ tsp | Caraway (anise) seeds |
| ½ tsp | Cleaned split Bengal grams/Australian dhal |
| 1” stick | Cinnamon |
| 3 – 5 | Cloves |
| 3 – 5 | Cardamoms |
| 8 nos | Shallots, peeled and sliced |
| 1 tsp | Cumin, lightly pounded |
| 2 sprigs | Curry leaves |
Method
- Cut, clean and wash the chicken. Drain and dip dry. Bring it into a bowl and marinate the chicken with marinade ingredients. Keep aside.
- In a deep wok, heat oil and deep-fry the chicken till approximately ¾ cooked; drain and keep aside.
- Leave just about 4 tbsp of oil in the wok. Heat it and bring in the dried chilies, fry till dark brown. Drain and keep aside.
- Use the remaining oil to sauté ingredients A till shallots have a change in colour. Bring in the curry paste (marinade) and stir till the oil appears around the surface.
- Add the chicken and stir well. Bring in the dried chilies, spice powder and cilantro leaves. Continue stirring well till the chicken is dry-fried with the spices. Bring in the roasted sesame seeds and stir. Turn off heat.
- Move to a platter and leave behind excess oil. Serve whilst hot.
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