‘Street food’ fried chicken, raisin chutney and coronation sauce

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the fried chicken

  • 4 chicken thighs, skin removed, meat cut into strips
  • 1 tsp curry powder
  • 1 tsp salt
  • 200ml/7fl oz yoghurt or buttermilk
  • 40g/1½oz plain flour
  • 40g/1½oz cornflour
  • 40g/1½oz polenta
  • salt and freshly ground black pepper

For the sauce

  • 25g/1oz unsalted butter
  • 2 shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tsp ginger, peeled and finely chopped
  • 2 tsp mild curry powder
  • 1 tsp ground turmeric
  • 2 tbsp finely chopped coriander stalks
  • 3 tbsp mango chutney
  • 8 tbsp mayonnaise
  • salt and freshly ground black pepper

For the tamarind and raisin chutney

  • 1 tsp oil
  • 1 onions, sliced or diced
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 150g/5½oz plump raisins, soaked in hot water
  • 4 tbsp tamarind paste

To garnish

  • 1 tsp oil
  • 12 curry leaves
  • small handful chopped blanched almonds
  • 4 spring onions, sliced
  • 1 green chilli, sliced
  • small handful micro coriander leaves (or the leaves leftover from the sauce)