Curry leaf popcorn chicken from Season: Big Flavors, Beautiful Food (page 48) by Nik Sharma

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Jane on December 01, 2023

I really don't like deep frying, especially when I have guests over but I really wanted to try this. I'm glad I did as it was great, especially when served with the Hot green chutney. One warning - if doing a lot of chicken split the flour into two bags. By my final batch the flour was so claggy it didn't stick to the chicken when frying. Lots of nice crunchy pieces of coating but not an attractive look for the chicken.
bernalgirl on June 10, 2023

This recipe is hands down outstanding. There is a depth of flavor from the marinade and flour mixture that makes these tender morsels absolutely addictive. My buttermilk had turned so I used full fat yogurt, and added some corn flour based on another comment. I’d use buttermilk next time for a thinner marinade — although this made enough to reserve some for the base of a raita. We loved the corn flour in the mix. I served it with prepared chutneys but next time I’ll make the whole recipe.
damjih on March 08, 2021

I have made this a few times to great success, My mom doesnt eat spicy or garlic so I made 2 batches, and the one without the spice and allums was also really good ~
raybun on August 17, 2020

I tried this with shrimp and they were delicious. Definitely worth finding fresh curry leaves for this recipe.
Geric on July 01, 2020

Made this with small scallops and it worked perfectly. I only made the hot green chutney as I didn't have enough time to make the sweet maple sauce. I had to do some subs for the chutney but it was great. Went down really well, will make this again.
Debraj76 on May 21, 2019

5/21/19. This was absolutely fabulous and we all loved it. Halved the recipe, used 1 lb shrimp and made gluten free by subbing 1/4 c cornstarch and 1/2 c fine cornmeal for the flour in the dredging mixture. The dredging mixture was a bit scant for 1 lb shrimp, so could have made a bit more. Marinated about 1 hour. Definite repeater. Did not make the condiments, since I had leftover jarred Mango Chutney which was perfect.
SheilaS on May 11, 2019

I made this with scallops instead of chicken and they were delicious. Short 15-30 minute marinade time. I highly recommend serving both the sweet/tart spiced maple vinegar and the fresh/spicy hot green chutney.
VineTomato on December 22, 2018

Made with shrimp and worked brilliantly. Delicious. Served with the rainbow root raita and a chickpea, cucumber salad from Milk Street Tuesday Night which was the perfect accompaniment.