Special Dry Red Chili Chicken Fry

Ingredients

• Chicken thighs - 4 whole
• Ginger-garlic paste - 1 tbsp
• Shallots - 6 whole
• Dry red chilies - 8 whole
• Turmeric powder - 1 tsp
• Curry leaves - 1 sprig
• Salt, to taste
• Coconut oil

Instructions

1. 1Trim any excess fat from the chicken thighs and pat them dry with paper towels so the marinade adheres well.
2. 2In a blender or mortar, combine shallots, dry red chilies, ginger-garlic paste, turmeric powder, curry leaves and salt and grind to a fine paste; scrape the sides down as needed so everything blends smoothly.
3. 3Rub the spice paste all over the chicken thighs, making sure each piece is well coated, then cover and marinate for 1 hour.
4. 4Pour enough coconut oil into a deep pan for deep frying and heat it until hot; carefully lower the marinated chicken into the oil and deep fry until the pieces are cooked through and crisp on the outside, turning occasionally for even color.
5. 5Transfer the fried chicken to a wire rack or paper towels to drain briefly, then serve hot as an appetizer or as a spicy side with roti.
6. 6Optional: serve with lemon wedges for a bright finish.