In this Fried Chicken recipe, chicken pieces are lightly coated with spices and cornflour,
then deep-fried and served with whole vegetables, which have been fried
separately with whole spices. A dry dish, it should be served with a wet
dish, such as Haandi Lentils with Lemon Juice and Fresh Tomatoes.
In a small bowl, mix tomato puree, ginger, garlic, chili powder, mango powder, coriander, salt, and cumin.
With your hands, rub the spice mixture on to the chicken pieces. Sprinkle with the cornflour and toss to coat thoroughly.
Heat the corn oil for deep-frying in a karahi or deep frying pan and fry the chicken pieces, a few at a time, for 7—10 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper. Set aside.
To cook the vegetables, heat 4 tablespoons of oil in a deep frying pan and fry the onion seeds, curry leaves, crushed coriander seeds, cumin seeds, black peppercorns, and red chilies for about 1 minute, then add the baby courgettes' baby onions and green beans and stir-fry for 1 1/2 - 2 minutes until the baby onions have browned slightly.
Add the cooked chicken pieces, fresh coriander, and cherry tomatoes and cook for 2 minutes until heated through. Serve garnished with lemon wedges and more fresh coriander, if wished.