Crispy Curried Chicken

Preparation Time: 15 Minutes
Cooking Time: 5 Minutes

I love these more-ish, delectable starters. They are very easy to make and quick to cook. Ideal for a party, especially when you are in a hurry.


  • 450g (1 lb) boneless, skinless chicken thighs
  • cornflour, for dusting
  • 450 ml (15 fl oz) groundnut (peanut) oil


  • salt and freshly ground black pepper, to taste
  • 1½ tablespoons Madras curry powder


  1. Cut the chicken thighs into 7.5 cm(3 in) pieces. In a large bowl, combine the ingredients for the marinade. Add the chicken, mix well and marinate for at least 10 minutes at room temperature. Drain, discarding the marinade. P
  2. Dust the chicken with the cornflour, shaking off any excess.
  3. Heat a wok over high heat until it is hot, then add the oil. Turn the heat down to moderate and deep-fry the chicken for 5 minutes or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  4. Turn onto a warm platter and serve at once.

P Can be prepared ahead: cover and refrigerate for up to 1 hour.