Ceylon curry chicken

Ingredients for 4 servings:

• 8 large chicken thighs
• 2 liters of rapeseed oil or sunflower oil
• ½ lemon(s), juice
• 2 tsp curry (Kings Curry Powder)
• 1 tsp turmeric
• ½ tsp salt
• 50 ml water
• 4 large onions
• 4 tbsp flour

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

A simple yet tasty Asian dish that will surprise your guests!

I got this great recipe from a friend from Sri Lanka, and I was able to get the recipe out of her! Separate the chicken thighs between the upper and lower legs. Then peel off the skin. (By the way, I always make a tasty chicken broth from the removed skin.) Whisk the spice mix in a large bowl and then toss the 16 pieces in it. Then let it rest for 30 minutes. Heat the fat in a large pan or deep fryer (about 2 liters of rapeseed or sunflower oil in the pan) and fry the chicken pieces thoroughly for about 10-12 minutes, depending on the size and heat. Then slice the onions and add them to the bowl in which the chicken thighs were seasoned. Sprinkle the flour over the onion slices and then toss the onions with the remaining spice broth. Then deep-fry the onions in the hot oil until firm and crispy. (This works better in a deep fryer than in a pan.) Let both cool. It goes wonderfully with warm rice. Mix this with the cold onions and eat the cooled chicken thighs out of the hand.