Ayam Goreng Daun Kari Berempah

Star Q

i.  Majlis Graduasi 2013

ii.  Reading Activities

iii.  Fairness for All

Sometimes I think I have been eating too many chicken dishes too often that I am beginning to cluck like one.  Sometimes there just aren't too many chicken recipes that I would cook the same one over and over again.  Well, these past few days (since schools are having an extended weekend) I have taken some time to invent (or reinvent) some new chicken recipes; well, you know what they say : necessity is the mother of invention!

So, this is one of the chicken dishes that I invented out of desperation for a new one.  It is something like the spicy fried chicken I made quite some time back, only this time with an herbal twist.

• 8 chicken wings. cleaned
• 3 cloves garlic
• 2 shallots
• 1 thumb-size ginger
• 1 thumb-size fresh turmeric
• 1 tsp cumin seeds, dry roasted
• 1 tsp coriander seeds, dry roasted
• 3 cardamom pods, dry roasted
• 1 tsp salt
• 1 tsp chicken stock granules
• 2 sprigs curry leaves
• 4 cups vegetable oil

Put all the ingredients in a blender (expect the oil and one sprig of curry leaf) and blitz until a smooth paste (add some water if necessary)  Mix the blended ingredients with the chicken wings and allow to marinade for at least three hours.

After three hours (or as long as you possibly can) take the chicken wings out of the fridge and allow to come to room temperature.  Heat the oil in a wok.  Once the oil is hot, fry the chicken wings until golden brown or until they are cooked through.   Put cooked chicken wings on absorbent kitchen paper.  Meanwhile, fry the remaining curry leaves.  Arrange the chicken wings on a serving dish and sprinkle with the fried curry leaves.  Serve immediately.