• 4 chicken pieces, drumsticks/thighs are best, skinless
  • 200ml coconut milk
  • 2 garlic cloves
  • 2” fresh ginger root
  • 2 birds eye green chillies
  • 4 stems fresh coriander, washed
  • 2 stems curry leaves, de-stemmed, washed
  • 2 tsp salt
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 100g plain flour
  • 100g coconut flour (If you don’t have this, just use 200g plain flour)
  • Salt to taste
  • 1 tsp chili flakes
  • 1/4 tsp nutmeg powder (optional)
  • 6 stems curry leaves, washed, dried and de-stemmedfor garnishing


  1. In a blender, blitz coconut milk, garlic, ginger, chillies,
  2. coriander and curry leaves and empty into a bowl.
  3. Add the chicken along with salt, garam masala,
  4. coriander powder, paprika and turmeric. Cover &
  5. refrigerate for as long as possible (ideally 24 hrs) but
  6. at least a couple of hours.
  7. Place the plain flour, coconut flour, salt, chili flakes and
  8. nutmeg powder in a shallow bowl and combine.
  9. Allow the chicken to come to room temerature before
  10. cooking. Now shake off any excess coconut milk
  11. marinade from the chicken and dredge each piece in
  12. the flour and evenly coat. Next place the chicken pieces
  13. back in the coconut milk, shake off any excess and
  14. dredge in the flour once again.
  15. Carefully place into a medium pan of oil at 180C. Repeat
  16. with the next piece. Cook 2 pieces at a time to keep the
  17. temperature from falling.
  18. Cook for 5-6 mins, turning half way through. Cook until
  19. golden brown and cooked throughout. You can also
  20. use a thermometer probe to check the internal temp.
  21. which should be 75C. Drain on a wire rack.
  22. Place the curry leaves into the oil, they may splatter so
  23. be careful. Fry for 10 sec then drain on kitchen paper.
  24. Allow to cool, then crush curry leaves and sprinkle over
  25. chicken. Serve with your favourite Indian chutney.