Good things from a small kitchen.
I quite enjoy taking a well known dish and giving it a slightly different twist. So when I recently had some excellent Keralan chicken in London restaurant Roti Chai it gave me the idea to create an Indian take on a Southern US classic.
The day before I marinated some good free range chicken in buttermilk that I had mixed with corriander, mint, chillli, garlic and salt.
Marinating gives the meat a fantastic moistness and allows all the flavours to permeate. So that the chicken was cooked through but also fall apart tender I then poached the chicken in the marinade, adding a little milk to ensure there was enough cooking liquid.
Then I let the chicken cool in the liquid until I was ready for the frying stage ( this marinade and poach method is something I picked up from Tim Hayward, you can see the video here http://youtu.be/m_TYOMbRZO8). To fry the chicken I made a flour dredge with lots of indian spices, I used ground corriander, cumin, hot paprika, garlic powder, garam massala and chilli. Then it was simply a case of frying untill the chicken was crisp and golden before allowing to drain on some kitchen towel.
In keeping with a fired chicken dinner I made some Indian spiced corn bread and a sweetcorn and pepper curry to accompany ( I’ll post the details in seperate blogs) as well as making a spicy fresh green chutney to dip the chicken in, I used this recipe http://www.bbc.co.uk/food/recipes/greenchutney_86561 .
The finished dish looked not dissimiliar from the Southern Classic but with a subtle Indian twist, just right for a weekend dinner as the autumn starts to close in!
Impressive thought process, but Indian spices in fried chicken sounds wonderful.