Keralan boneless chicken with Keralan mayonnaise

Method Print recipe

1. Prepare the Keralan mayonnaise: Mix the mayonnaise with the Keralan paste and the juice of half a lime until smooth and evenly combined.
2. Prepare the topping: Crush the poppadum into a coarse crumb and mix with the crispy on-ions. Set aside until required.
3. Cook the chicken: Deep-fry the boneless chicken until golden and crispy, ensuring it reach-es a core temperature of at least 80°C.
4. Drain: Remove the chicken from the fryer and allow any excess oil to drain.

To serve

1. Place the crispy chicken into a small tapas-style serving bowl.
2. Spoon or drizzle the Keralan mayonnaise generously over the chicken.
3. Finish with the crushed poppadum and crispy onion crumb and serve immediately.