Ayam Goreng Kunyit
Golden turmeric fried chicken with crisp edges and fried shallots — a weeknight favourite that never lasts long.
15 mins Prep
20 mins Cook
4 Serves
Ingredients
- 800 g chicken, cut into bite-sized pieces
- 2 tbsp Chitthi Spice Turmeric Powder
- 1 tbsp Chitthi Spice Coriander Powder
- 4 cloves garlic, pounded
- 1 inch ginger, pounded
- 2 sprigs curry leaves
- 1 onion, sliced
- 1 tsp salt
- 1 tsp sugar
- Oil for frying
Method
- 1
Mix the chicken with the turmeric, coriander, garlic, ginger, salt and sugar.
- 2
Marinate for at least 30 minutes, ideally an hour.
- 3
Heat the oil in a wok until a piece of chicken sizzles on contact.
- 4
Fry the chicken in batches until golden and cooked through, about 6 minutes each batch.
- 5
Drain on paper towels.
- 6
In a little oil, fry the sliced onion and curry leaves until crisp.
- 7
Toss the fried chicken through the crisp onion and curry leaves.
- 8
Serve immediately with rice and sambal.
