a handful of small curry leaves, fresh or frozen, about 30
100g(3½ oz) full-fat natural yoghurt or curd
1heaped tablespoon cornflour, cornstarch
1heaped tablespoon rice flour
2tablespoonschickpea flour, besan
4tablespoonsvegetable oil, plus extra if needed
1large white onion, chopped
1teaspooncumin seeds
RAITA
260g(9¼ oz/1 cup) full-fat natural yoghurt or curd
½green chilli, deseeded and finely chopped (or a little chilli powder)
2tablespoonschopped white onion
80g(2¾ oz) cucumber, peeled, seeds removed and chopped quite small
1teaspoondried mint
TO SERVE
lemon chutney or 1 lime cut into quarters
Instructions
Crush the ginger and garlic in a mortar to a paste, then add the chopped chilli and mash a bit more (you should get about 3 heaped teaspoons). Put into a bowl. Trim the chicken and cut into large chunky strips of about 7 x 3 cm (2¾ x 1¼ in), then add to the bowl together with the ground spices, salt, pepper, vinegar and sugar. Add half the curry leaves (torn in half if they are big) and yoghurt and mix through, then leave to marinate for 2–3 hours in the fridge.
Half an hour before frying, remove the bowl from the fridge and add the 3 flours. Mix through and leave at room temperature.
Prepare the raita. Put the yoghurt into a bowl. Add the chilli, onion, cucumber, ½ teaspoon of salt and a couple of grinds of black pepper. Crumble the mint between your fingers into the bowl. Mix through, then taste and adjust the seasoning if needed.
To cook the chicken, heat the oil in a large non-stick frying pan. When hot, add the chicken coated in batter (if a couple of the pieces are clumped together it is fine, you can separate them with a wooden spoon whilecooking). Cook on a fairly high heat until it gets a deep golden crust on the underside. Turn the chicken over with a pair of tongs and cook until deep golden on all sides, trying not to fiddle and turn too many times. Remove the chicken and bits to a platter for serving.
Add the onions and the rest of the curry leaves to the pan. If the pan looksdry, add a couple of splashes more oil. Lower the heat a little and keep cooking the onions until golden and sticky-looking and the curry leaves are crisping. Scatter the cumin seeds in and cook for a couple of minutes more. Add the onions to the chicken on the platter.
Eat warm, with the raita and a little lemon chutney.