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Ingredients
- Chicken - 1 bird
(about 1.2 kilograms)
- Lemongrass (finely
chopped) - 1 stalk
- Sugar 2 teaspoons
- Salt to taste
- Curry leaves - few
pieces
- Cooking oil for
deep-frying
- Cumin -1 teaspoon
- Fennel1 teaspoon
- Coriander - 12
teaspoons
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Spices to blend
- Ginger - 1 cm
- Galangal -½ cm
- Chili paste - 2 tablespoons
- Turmeric powder - ½ teaspoon
Method
- Fry cumin, fennel and
coriander without oil for a while then pound finely.
- Cut chicken into serving sizes
then marinate with pounded spices, blended paste, lemongrass,
salt and sugar for 4 hours.
- Heat up cooking oil in a deep
sauce pan and deep-fry chicken until golden brown and crispy.
Add curry leaves into frying pan when chicken is almost cooked.
- Dish out and drain well. Serve
hot while chicken is crispy.
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