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Ayam goreng berempah
Spiced fried chicken
Ayam goreng berempah: spiced fried chicken with a crumble of crisp lemongrass and curry leaves
Ayam goreng berempah is what Malaysians pile beside nasi lemak at breakfast stalls in Kampung Baru and buy by the piece at Ramadan bazaars: chicken marinated in turmeric, lemongrass, galangal and ginger, fried until the skin is deep mahogany, then showered with the crunchy fried spice paste and curry leaves from the wok. Chef's tip: frying on too high a heat burns the spice coating before the meat near the bone is cooked; keep the oil at a steady 165 °C and check the thickest piece with a thermometer.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 5 shallots
- 1 ⅛ in fresh ginger
- 1 ⅛ in galangal
- 3 lemongrass stalkstender part, sliced
- 1 tsp ground turmeric
- 2 tbsp meat curry powder
- 1 tsp chilli powder
- 1 ½ tsp salt
- 1 tsp sugar
For frying
- 2 tbsp rice flour
- 1 tbsp cornflour
- 4 ¼ cups neutral oilfor deep-frying
- 3 sprigs curry leaves
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Blend 5 shallots, 4 garlic cloves, 1 ⅛ in fresh ginger, 1 ⅛ in galangal and 3 lemongrass stalks into a coarse paste. Mix in 1 tsp ground turmeric, 2 tbsp meat curry powder, 1 tsp chilli powder, 1 ½ tsp salt and 1 tsp sugar.
Step 2: Slash 2 ¼ lb chicken pieces (thighs and drumsticks), skin on to the bone in two places and rub the paste all over and into the cuts. Cover and marinate in the fridge for at least 3 hours, or overnight.
Step 3: Scrape most of the loose paste off the chicken and keep it. Dust the chicken with 2 tbsp rice flour and 1 tbsp cornflour.
Step 4: Heat 4 ¼ cups neutral oil in a wok to 325°F over a medium heat. Fry the chicken in two batches for 12–14 minutes, turning, until deep brown and the thickest piece reaches 165°F next to the bone with clear juices. Drain on a rack.
28 minStep 5: Turn off the heat, wait 1 minute, then fry the reserved paste and 3 sprigs curry leaves in the hot oil for 2–3 minutes, stirring, until the paste turns into crisp golden crumbs. Lift out with a fine sieve.
3 minStep 6: Pile the chicken on a plate and scatter the crisp spice crumble and leaves over. Serve hot with rice or nasi lemak.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 42 g
- Carbs
- 12 g
- Fat
- 36 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ayam goreng berempah take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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