Thursday, 17 February 2011

Ayam Goreng Berempah (Malay Spiced Fried Chicken)

Delectably crunchy and bursting with the robust flavours of a dozen herbs and spices, this Malaysian-style fried chicken is simply hard to beat when it comes to good old juicy, crackling scrumptiousness. Be careful cooking this when you're hungry- once all the aromatics start sizzling away your entire kitchen will fill up with a fragrance that is oh so UH-MAZING.

Serve with rice, or alongside nasi lemak for a more divine experience.

Ayam Goreng Berempah (Malay Spiced Fried Chicken)
Serves 4-6

Chop 1 whole large chicken up into about 12 pieces (or use 12 drumsticks/thighs).

Blend in a grinder to a paste:
4 large cloves garlic
2 medium cooking onions
1" ginger
4 sticks lemongrass (white part only)

Stir together to form a batter:
1 egg, beaten
1 tbsp meat curry powder (Baba's is the brand we stick to)
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp salt
1 tbsp sugar
3 tbsp cornflour

Combine all the chicken, paste and batter in a large container and add a small handful of fresh curry leaves. Mix well and leave to marinate in the refrigerator at least a few hours (overnight is best).


About an hour before cooking, remove the chicken from the refrigerator and leave it to reach room temperature (so the inside isn't cold- you don't want meat that ends up burning on the outside but raw in the middle!).

Heat up a large amount of oil until hot but not smoking-it has reached the correct temperature when you drop a small curry leaf in and it sizzles and bubbles. Drop the chicken pieces in carefully and deep fry over medium heat for about 10-15 mins until golden and crisp (use your discretion- smaller pieces will cook faster).

Shake off excess oil and place on a rack to drain further.

Stuff your face!
Perfect with some homemade nasi lemak!