handful fresh (or dried if you can't find) curry leaves
lemon wedges, to serve
green salad, to serve
For the marinade, mix together the lactose free yogurt, vinegar, ginger, garlic infused oil, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours.
For the gluten free flour coating, mix together the flours and seasoning. Toss the chicken thighs in the gluten free flour mixture, one at a time, and place on a plate.
Add the oil to a large frying pan or wok and heat on a medium heat. Add the chili, garlic infused oil and curry leaves and cook for 3 - 5 minutes.
Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil.
Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown.
Remove with a slotted spoon and drain on kitchen paper.
Sprinkle over the chili, garlic infused oil and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, cucumber and mint.