|8.00||chicken — thighs|
|45.00 ml||masala — chicken|
|0.00||sea salt and freshly ground black pepper|
|0.00||oil — for frying|
|6.00||potatoes — large, peeled and quartered|
Wash the chicken and pat dry.
Remove excess fat.
Mix the flour, masala, salt and pepper and roll the chicken pieces in the mixture.
In a pan, heat enough oil for frying and fry the chicken until done.
Remove from the pan and keep warm.
Fry the potatoes in the same oil until crisp, golden brown and done.
Serve with vegetables in a white sauce, yellow rice and beetroot salad.