How to cook Malaysian-style fried chicken in curry leaves

Published: 13-Jan-2012 (16:34); Viewed: 3478; Difficulty: 4 out of 10

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How to cook Malaysian-style fried chicken in curry leaves
There are two different types of curry, which can cause confusion to those unsure of the differences. One curry is a grounded mixture of spices, while another is the leaves of a curry tree. The chicken recipe here uses fresh curry leaves. The very gentle taste of this dish will change your knowledge about curry dishes. This dish originated from Malaysia.

step-by-step instructions

  1. Ingredients for a four person dish. Because most of spices will be added two times, at the beginning and at the end of cooking, the detailed amount will be given in the appropriate places, and here is just the general list.
    • A whole 1.5-2kg chicken. If you prefer, you can use only a breast fillet of about 1-1.2 kg, but from my point of view, some leg meat adds a very nice juicy feeling to the dish.
    • Fresh or dried curry leaves. 15-30 gr.
    • Sesame oil
    • Soy sauce
    • Teriyaki sauce
    • Ground black pepper
    • Flour
    • Sugar
    • Vegetable oil
    • Water

  2. Fillet the chicken. Remove any excess fat. You can leave the skin on, because in traditional Malaysian recipes the chickens are not skinned, but if you wish you can remove all the skin. Chop the fillet into bite-sized pieces. Very large pieces will not marinate well.

  3. Mix the chicken thoroughly with the marinade and leave for at least one hour at room temperature, or overnight in the fridge. Ingredients for marinating:
    • Flour – 3 tbsp.
    • Salt – 2 tsp.
    • Grounded black pepper – 1 tsp.
    • Soy sauce – 3 tbsp
    • Sesame oil – 3 tbsp.

  4. Clean the curry leaves from the central sticks. Remove all black bits. You should prepare at least 4 tbsp, but you prefer a stronger taste, you can easily double this amount.

  5. Preheat about a half-pint of vegetable oil in the wok. When the oil becomes very hot, add all marinated chicken and stir fast. Be very careful, because hot oil is dangerous – it is flammable and can burn skin. Cook on the highest possible heat, constantly stirring for 5 minutes. After this, take the chicken out and drain it of any oil. You can keep the oil for further similar cooking.

  6. Wipe the wok with a paper towel and add about 3 tbsp of vegetable oil. On slow heat, roast the curry leaves for about 1-2 minutes,until they become fragrant.

  7. Add all chicken pieces and the spices listed below:
    • Soy sauce – 1 tbsp
    • Teriyaki sauce – 1 tbsp
    • Sugar – 2 tsp
    • Boiling hot water – 200 ml
    Afterwards, cook on high heat, occasionally stirring until all water has evaporated.

  8. Serve and enjoy!

tips and tricks

  • Curry leaves have a very gentle aroma, so do not be afraid to put more to increase the aroma and taste of the dish.
  • If you want to increase the flower character of the dish, you can add about 50ml of white wine together with the hot water at the second roasting round.
  • Take all necessary precautions when cooking with smoking hot vegetable oil in the wok.
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by: Librarian
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tags: chicken; curry leaves; malaysian cuisine; poultry

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