The Devil Went Down to Goa – Indian Fried Chicken Blend. This is fried chicken but Indian style!
Chicken marinated in yoghurt, spices and egg then coated in flour & The Devil Went Down to Goa spice blend before being deep fried or baked in the oven. Crispy & Spicy, this is addictive stuff!
Served with salad on a naan or pile of chips and drizzled with a yoghurt & mint raita this makes a pleasant change to traditional fried chicken and you’re still getting your curry hit!
This spice blend can also be used to make chicken Pakora or Chicken 65. Just replace the spices in a recipe with The Devil Went Down to Goa. It’s a versatile spice blend, it can even be used to flavour onion bhajis or masala onion rings.
Allergy Advice – May contain traces of nuts/peanuts, mustard, celery, gluten, sesame, soya, sulphites.
Comes in a 60g resealable pouch.
Indian Fried Chicken
- 750 g Chicken sliced breast or thigh, wings or bone in thigh.
- 1 egg beaten
- 1/2 tbsp plain natural yoghurt
- 1 tbsp lemon juice
- 2 tsp The Devil Went Down To Goa Masala
- 100 g plain flour
- 1 tbsp The Devil Went Down To Goa Masala
Marinate The Chicken
- Mic the chicken with the yoghurt, lemon juice and spices. Leave to marinate for at least 1 hour or overnight in the fridge
Cooking The Chicken
- When you are ready to cook the chicken, mix the flour and spice mixture together in a deep bowl.
- Heat a pan of oil to 165℃.
- Lift the chicken from the marinade and let any excess marinade fall off. Coat well in the flour, give a little shake and place carefully in the oil. Repeat with more chicken but do not overcrowd the pan or fryer.
- Leave the chicken for about 3 minutes for the coating to fix. It can then be turned to cook evenly.
- for small pieces of chicken or strips they should be cooked after around 6 - 8 minutes. Larger pieces or bone in pieces will take longer and be ready after 12 minutes. Use a temperature probe to make sure the centre of the chicken is above 75℃. If you don't have a temperature probe, cut into the thickest part of the chicken to make sure it is cooked.Once the chicken is cooked remove and leave to drain on kitchen paper before moving to a warmed serving plate.Larger pieces of chicken on the bone may be better finished off in the oven so the coating doesn't burn before the chicken is cooked.to do this, remove the chicken after 10 minutes and put on a wire rack in a roasting tray. Finish off in an oven heated to 175℃ (155℃ for fan) the chicken should be cooked after around 10 - 15 minutes.