Children generally, just love chicken; and my youngest daughter is no exception. My better half always gets frustrated when everything she cooks is met with a cold stare by the girl! She would refuse to eat those dishes, and would even swallow down the rice with a few squirts of soy sauce. I know that is her way of being stubborn and rebelling.
I know she loves chicken. She can have chicken every day without feeling bored. The thing is how can any one go through days just eating chicken and nothing else! Apparently, my daughter can! And so, this dish is created especially for her
1 fryer chicken, cut into portions
300ml plain yogurt
1 tbs grated ginger
5 cloves garlic, minced
1tsp coriander powder
1tsp cumin powder
1tsp fine chili flakes
250g almond nibs
Salt and pepper to taste
Vegetable oil for frying
In a plastic bag, place the chicken portions, yogurt, ginger and garlic, and thoroughly mix together. Place in the fridge and allow to marinate overnight.
Put the chicken portions in a colander placed over a pot. Make sure that all (well, almost all1) the yogurt has dripped off from the chicken pieces. Take two plates. In one place, beat the egg, while in the other mix the remaining ingredients thoroughly. Meanwhile, heat the vegetable oil in a wok.
Take one chicken piece and dip in the beaten egg. Remove excess egg, then roll the chicken piece in the spice and nut mixture until well coated. Repeat the process with all the chicken pieces. Fry the chicken pieces about 3 minutes per side. Do not crowd the wok.
Once chicken pieces are cooked, drain on absorbent kitchen towels. Serve hot!