Chicken Pakoras

1. Place the chopped chicken thigh pieces in a bowl.
2. Add the Shemin’s Curry Paste and finely chopped green chilli (if using). Mix well to coat the chicken pieces. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or overnight if possible.
3. Heat vegetable oil in a wok or large heavy-based pan over medium heat.
4. In another bowl, mix together the salt, gram flour, cornflour, and bicarbonate of soda with the marinated chicken pieces.
5. Gradually add the cold sparkling water to the mixture, stirring continuously until a smooth batter forms with the consistency of heavy cream.
6. To check if the oil is ready, drop a small amount of batter into the wok. It should sizzle and rise to the top.
7. Using tongs, carefully add the chicken pieces to the hot oil, one at a time, working in two batches to avoid overcrowding the pan.
8. Fry the chicken for 4-5 minutes or until the coating is golden brown and the chicken is cooked through.
9. Once all the chicken pakoras are cooked, transfer them to a serving bowl and sprinkle with fresh coriander.
10. Serve with Shemin’s Mango Chutney on the side, or any other preferred dipping sauce.

Tips:

• Keep the first batch of fried chicken warm in a preheated oven while frying the second batch.
• Ensure the oil is at the right temperature before frying the chicken. If it’s too hot, the outside will burn before the inside cooks properly. Use a thermometer to maintain a temperature around 170-180°C.
• Pay attention to the consistency of the batter. It should be smooth and thick enough to coat the chicken pieces well. If it’s too thick, the pakoras will be heavy; if it’s too thin, the coating will be too thin.
• After frying, place the cooked pakoras on a wire rack or paper towels to drain excess oil and keep them crisp.