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1
In a bowl, toss chicken with salt, pepper, curry, allspice, garlic chilli, egg and 2 tablespoons water.
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2
When thoroughly combined, blend in flour, using your hands.
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3
Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery).
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4
Let sit while you heat fat; at this point chicken can marinate, refrigerated, for up to a day.
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5
Choose a skillet or casserole at least 12 inches in diameter that can be covered.
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6
Add enough fat to come to a depth of about 1/2 inch and turn heat to medium-high.
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7
If you are using butter, skim any foam as it rises to the surface.
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8
When oil is hot (a pinch of flour will sizzle) raise heat to high.
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9
Slowly add chicken pieces to skillet (if you add them all at once, temperature will plummet).
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10
Cover skillet, reduce heat to medium-high and cook for 7 minutes.
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11
Uncover skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
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12
Turn chicken again and cook for about 5 minutes, turning as necessary to ensure that both sides are golden brown.
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13
Remove chicken from skillet and drain on paper towels.
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14
Serve chicken at any temperature, with lemon or lime wedges.
