"This is my grandma's special, yet simple, recipe that is loved by my family. Chicken marinated in curry powder, then fried." Traditionally the chicken skin is removed but for me the chicken skin is the best part of any type of fried chicken, so it stayed. If you are a diehard traditionalist, by all means remove the skin.
Serves 8 to 10
- 3 chicken, cut into 20 pieces
- 10 stalks of curry leaves
- 8 brown onion
- 8 cloves of garlic
- 8 tbs of turmeric powder
- 8-10 tbs of chili powder
- 1-2 cup of Malaysian curry powder
- salt and black pepper to taste
Place onion, garlic and ginger and blend until fine and set aside. Place chicken pieces in a large bowl and marinate with the marinade for at least an hour.
Heat up of cooking oil in a , when the oil is hot enough, throw in the curry leaves (stand back as the oil may split), then fry chicken pieces in batches until golden and crispy.