Fried Green Squab Chickens

Name: Fried Green Squab Chickens
Yield: Serves 4-6
Cuisine: Asia
Ingredients: juice of ½ lime; 1 large bunch of cilantro leaves; ½ teaspoon cumin seeds; ½ teaspoon turmeric powder; 2cloves; 1 teaspoon sugar; 2 tablespoons red wine vinegar; 1 inch/2.5 cm piece of fresh gingerroot, peeled; 2green cardamom pods; 6garlic cloves, peeled; 6fresh green chiles; salt; 2 potatoes, sliced to a thickness of ½ inch/1 cm; vegetable oil; 2squab chickens, skin on, cut in half along the breastbone and backbone to create halves; juice of 1 lime

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

These are great for eating with your fingers. The skin of the squab chickens should be nicely crisp and the meat tender and succulent. This is Indian chicken and chips!

Ingredients

2squab chickens, skin on, cut in half along the breastbone and backbone to create halves
juice of 1 lime
vegetable oil</

Asia
Main course
Spicy
Gluten-free

Method

Pierce the squab chickens all over with a fork, then place in a dish and sprinkle over the lime juice and some salt. Put in the refrigerator for about 30 minutes.

Meanwhile, put all the masala ingredients into a food processor and whiz to form a green paste.

Spread the paste all over the squab chickens and let marinate again in the refrigerator for about 2 hours.

Heat so