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Ingredients
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2 pounds skinless chicken drumsticks
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5 tablespoons vegetable oil
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2 onions, finely chopped
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4 large cloves garlic, minced
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½ inch piece fresh ginger root, minced
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3 tablespoons distilled white vinegar
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1 teaspoon garam masala
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½ teaspoon ground black pepper
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salt to taste
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½ teaspoon ground turmeric
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½ teaspoon cayenne pepper
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8 dried curry leaves
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½ teaspoon black mustard seeds
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¼ cup water
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1 quart vegetable oil for frying
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1 large potato, peeled and cut into 1 inch pieces
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2 tablespoons distilled white vinegar
Directions
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Cut a few shallow slits into each chicken drumstick, and place into a resealable plastic bag; set aside. Heat 5 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the onion, garlic, and ginger. Cook and stir until the onion has turned golden brown, about 7 minutes. Remove the pot from the heat, and use a slotted spoon to scoop the onion mixture into a blender. Leave as much oil in the pot as you can, and set aside. Add 3 tablespoons white vinegar, coriander, cumin, garam masala, black pepper, salt, turmeric, and cayenne pepper. Puree until smooth, then pour into the bag with the chicken; mix until the chicken is evenly coated, and squeeze out excess air. Marinate at room temperature for 1 hour, or in the refrigerator for 3 hours or longer.
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After the chicken has marinated, heat the oil left in the Dutch oven over high heat, and stir in the curry leaves and mustard seeds. Once the mustard seeds have finished popping and have turned gray, remove the chicken from its marinade, and cook until browned on all sides, about 5 minutes. Pour in the remaining marinade and water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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While the chicken is cooking, deep fry the potato cubes until golden brown. Drain on a paper towel-lined plate. Once the chicken has cooked for 20 minutes, stir in the potatoes and 2 tablespoons of white vinegar. Recover, and continue to simmer until the chicken is no longer pink at the bone, at least more 10 minutes.
Editor's Note:
We have determined the nutritional value of oil for deep frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
717 | Calories |
48g | Fat |
25g | Carbs |
45g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 717 | |
% Daily Value * | |
Total Fat 48g | 62% |
Saturated Fat 8g | 40% |
Cholesterol 134mg | 45% |
Sodium 133mg | 6% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 4g | 14% |
Total Sugars 3g | |
Protein 45g | 91% |
Vitamin C 25mg | 28% |
Calcium 98mg | 8% |
Iron 4mg | 22% |
Potassium 827mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.