Ayam Goreng Berempah / Malay Spiced Fried Chicken / 马来香料炸鸡

Unlike common western herbs, such as rosemary, basil and thyme, fresh curry leaves couldn't be found in any supermarkets near me yet. However, the plants are available at the major nurseries at reasonable price. I was overjoyed to find one couple years ago. It is necessary to have a pot of curry leaves at home for cooking all those Malaysian dishes I like.

Ayam Goreng Berempah is a must order dish for me whenever I visit a Malay nasi campur stall. With all the aromatic herbs and spices, the smell of fried chicken is so irresistible especially when it is fried on the spot. Not to forget the tiny bites of crispy fried herbs to go with it. In Japan, I have no choice but to cook it myself sometimes. Lucky that I could share it with both the old and young boys, they love it too.

Since the little one can't take spicy food, I didn't add any chili powder. The color of the fried chicken will be darker if chili powder is added. You may adjust the amount of the herbs and spices to your preference if desired.

Ayam Goreng Berempah / 马来香料炸鸡

Malay Spiced Fried Chicken 

INGREDIENTS:

1 kg Chicken leg or whole chicken

1 tsp Salt

1 tsp Chicken stock

2 tbsp Corn starch

1 prig Curry leaves

Oil for deep-frying

Fresh herbs:

5 stalks Lemongrass

1 bulb Garlic

5 bulbs Shallot

2-3 cm Ginger

Spices:

1 tbsp Coriander powder

1 tbsp Cumin powder

1 tsp Turmeric powder

2 tbsp Curry powder

1-2 tsp Chili powder (optional)

METHODS:

1. Cut the chicken into 8 to 10 pieces.
2. Crush and pound the herbs to a paste.
3. Combine the chicken, pounded herbs, spices, salt, and chicken stock. Give it a little massage and marinate for at least 1 hour. Then, add in the corn starch, mix well.
4. Heat enough oil for deep-frying. Fry the curry leaves until aromatic, remove from the oil and set aside.
5. Use the same oil to fry the chicken on medium heat until golden brown.
6. Use a cooking strainer to remove and drain the chicken together with the fried herbs.
7. Mix in the fried curry leaves, serve warm.

Tried this recipe?

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