Mustard fried chicken with crispy curry leaves and mustard mayonnaise

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the mustard fried chicken

  • 4 chicken thigh fillets, skin removed, each thigh cut into 4 pieces
  • 250ml/9fl oz buttermilk or thick Greek yoghurt
  • 1 tbsp English mustard
  • 2 tsp turmeric
  • 3 garlic cloves, minced
  • 1 tsp minced ginger

For the mustard mayonnaise

  • 100ml/3½fl oz American mustard
  • 50ml/2fl oz mayonnaise
  • 50ml/2fl oz soured cream
  • 20ml/¾fl oz white wine vinegar, to taste
  • 1 tbsp roughly chopped fresh coriander
  • salt and freshly ground black pepper

For the seasoned flour

  • 100g/3½oz plain flour
  • 100g/3½oz cornflour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp garam masala

To serve

  • 15 curry leaves
  • ½ red onion, thinly sliced
  • 1 tbsp coriander cress
  • 1 tbsp red amaranth cress
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