Name: Curry Leaf Popcorn Chicken
Yield: Makes 4 Servings
Cuisine: Indian
Ingredients: ¼ cup [60 ml] fresh lime juice; One 1 in [2.5 cm] piece fresh ginger, peeled and chopped; Spiced Maple-Vinegar Syrup, Hot Green Chutney, or your favorite hot sauce for serving; 2 cups [480 ml] buttermilk; 2 lb [910 g] boneless, skinless chicken breast; 30 curry leaves, preferably fresh; 2 cups [280 g] all-purpose flour; 1½ tsp cayenne pepper; 4 green Thai chiles, seeded, if desired; Seeds from 4 green cardamom pods; 3 cups [720 ml] neutral-tasting oil; 6 scallions (white and green parts); 2 to 3 serrano chiles, seeded, if desired; 1 tsp baking powder; ½ tsp baking soda; 2 tsp cumin seeds; 4 garlic cloves, peeled; 2 tsp coriander seeds; 12 black peppercorns; 1 Tbsp plus 1 tsp fine sea salt

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

My husband. Michael, grew up on a farm in the Deep South, and he taught me to love fried chicken. But I learned to make this dish from our dear friend Raina Pearce, who always shakes the chicken (or even shrimp) in small batches in resealable plastic bags to get a uniform coating of flour. Her method has never failed me.

Ingredients

Method

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Em S

3 years ago from United States

Expected this to be good but honestly couldn’t believe how fantastic it was. We did prefer our second batch which got a full 24 hrs in the marinade as we felt the curry leaf and other flavors came though more. Ate with the spiced Maple vinegar and hot sauce.

Ingredients

Method

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