Colombian fried chicken

Serves 6-8

• 400g coconut water
• 1 clove garlic
• 2 shallots
• 0 2 cm cube ginger
• 2 red chillies
• 0.5 tsp turmeric
• 1 tsp ground coriander
• 1 tsp salt
• 0 chicken thighs
• 100g plain flour
• 100g cornflour
• 0 Rapeseed oil

Step 1
You can reduce the poaching time a little if you are in a hurry.

Step 2
Roughly blend the coconut water with the garlic, shallots, ginger, chillies and spices.

Step 3
Put the chicken in a shallow container and pour over the coconut spice mix.

Step 4
Massage this on to the chicken with your hands until the pieces are well coated.

Step 5
Leave to marinate for at least 3 hours – or preferably overnight.

Step 6
Put the chicken and marinade into a large pan.

Step 7
Bring to the boil and simmer over a low heat for about 40 minutes.

Step 8
Turn off the heat and allow the chicken to cool down in the marinade.

Step 9
At this point, the chicken can sit in the marinade in the fridge until needed.

Step 10
Fill the pan with oil to a depth of about 4-5cm and heat to 180C/350F – or until a piece of bread dropped in it turns brown quite quickly.

Step 11
Mix together the two flours and tip on to a shallow tray or plate.

Step 12
Remove the chicken from the marinade and toss it in the flour.

Step 13
Gently lower the pieces into the hot oil with a slotted spoon.

Step 14
Deep fry for about 10-15 minutes until golden brown.

Step 15
Overcrowding the pan will lower the temperature of the oil and the chicken will stew in it.

Step 16
Remove from the oil with a slotted spoon on to kitchen towel.

Step 17
Keep them warm while you fry the rest of the chicken.