Wed, 12 June 2024
Ingredients
* 1kg?chicken cut into small pieces or can use boneless chicken Thigh
Toasted spices:
* 2 tsp coriander seeds
* 2 tsp cumin seeds
* 1 tsp fennel seeds
Spiced Paste:
* 3 garlic cloves
* 1 thumb size ginger
* 1 thumb size galangal ( optional)
* 1 1/2 tsp curry powder?
* 1 lemongrass , white part only?
* 1 tsp turmeric powder
* 2 small shallots?
* 1 1/2 tsp cooking
* 1/2 tsp chili flakes
* 2 tsp brown sugar
* 1/2 can coconut milk
Cooking:
* 1/2 cup cornflour / gluten free flour
* 1.5litre vegetable oil
Method:
* Toast spices: Toast spices in a small non stick pan over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into pestle mortar or small food spiced ?processor.?
* Spiced paste: Add remaining Curry Paste ingredients and blend until smooth.?
* Marinate: Pour Curry Paste over chicken in a container or mixing bowl, Toss to coat until well bind, then marinate for 24 hours in the fridge.?
* Cornflour coating: Add cornflour to chicken and toss to coat - it will thicken the paste, this is what makes the crispy coating.?
* Heat vegetable oil in large deep pan bring it to 160c.?
* Carefully place 3 pieces of chicken in, do not touch for 2 min (to let crust adhere). Oil temperature should you can increase the heat increase heat if needed.?
* Fry for 5-7 minutes until deep golden brown and internal temperature at thickest part is 75°C or fully cooked.
* Repeat this process until all chicken is cooked.
* Serve immediately, sprinkled with curry leaves and garlic-chilli garnish or chili mayo
