Curry Deep Fried Chicken

Indian Curry Deep Fried Chicken, Aunty Kamachi Penang very own Indian Home Cooking Kitchen Tested Recipe.

Aunt Kamachi belongs to the old school of cooking. She grinds her spice using the Batu Geling and tumbuk. (Stone mortar).

But for me, I do that sometimes but most times, I use our modern day facilities, that is the grinder. But I do agree the traditional grounded spices do taste great. So to achieve that, I grind my spices at least twice to make it finer.

In Indian Curry Deep Fried Chicken, spices when added in right proportion makes a world of difference. It leaves a sweet aromatic taste and flavor the curry. Usually we prepare our own spices. I have personally cooked this curry many times.

Indian Curry Deep Fried Chicken, serving for four to six persons.

Main Ingredients

• 4 pieces of chicken drumstick or 1 whole chicken. Season the chicken with turmeric powder. Air dry, deep fried till lightly browned. Drain well.
• 3 ozs Onions - sliced
• 3 ozs tomatoes – wedges
• 2 red chillies – cut into triangles
• 1 packet or 50 sens of santan mix to 10 ozs of water to make General Santan
• 3 ozs Cooking Oil

You can pound, cut to slices or use your food possessor to prepare your fresh ingredients.	Secret to smooth curry, make wet paste for 2 to 3 hours before cooking the curry.	Sauté the spices. Onion, garlic and ginger then wet paste. The flavor will mature beautifully.

Rempah A – make to a wet paste

• 5 dried chillies soaked in hot water or use 1 teaspoon of dried chilly powder
• 2 slices of fresh turmeric or one quarter teaspoon of turmeric powder

Rempah B – to be ground finely

• Half Table spoon of Coriander Seeds
• Half Table spoon of Jintan Manis
• Three Quarter Table spoon of Jintan Putih
• Half Tablespoon of Kas Kas
• Half teaspoon of Black peppercorn
• or just purchase 1 packet 50 gms Chicken Curry Powder

Drying out the chicken first before coating with Turmeric powder and salt.	To fast cook the chicken pieces, face chicken bones downwards. You want the meat inside not to dried off the juices.	Freshly prepared curry roast chicken can be served hot or cold.

Rempah C – grind separately

• 4 pips of garlic
• Quarter Ginger

Rempah D - Spices for sautéing

• One and Half inch of Kayu Manis
• 4 Cardamoms
• 30 Curry Leaves

Seasonings to taste

• 1 teaspoon of salt
• Fresh Herbs
• Half Cup Mint
• 3 strings of fresh coriander leaves

Method

• Heat Oil to sauté Onion slices till lightly brown.
• Add Rempah D and fry for 1 minute.
• Add Rempah A and B and fry till aromatic.
• Pour in General Santan and bring it to boil.
• Add Fried Chicken, tomatoes and chillies and simmer till chicken is tender.

When gravy thickens, add Fresh Herbs. Fresh herbs like mints are great with Curry Deep Fried chicken. Use basil leaves for fish curry, a few sprigs of fresh curry leaves if it is a very rich curry. Then again, you might like some pickle, an onion pickle is a good choice.

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