Ingredient
12 Pieces chicken thigh
1.5 inches of ginger
1.5 inches of galangal
2 pieces of lemon grass (bottom part)
3 bird’s eye chili
1 bulb of garlic
1 big onion
1 piece Kaffir lime leave
1 handful of curry leaves
1 tablespoon of chicken curry powder
½ tablespoon of chili powder
1 teaspoon turmeric powder
1 teaspoon of salt
1 tablespoon of ground black pepper
1 tablespoon of honey
1 tablespoon of corn flour
One hour before cooking, marinade chicken thighs with:
1 tablespoon of baba’s chicken curry powder
½ tablespoon of chili powder
1 teaspoon turmeric powder
1 teaspoon of salt
1 tablespoon of ground black pepper
1 tablespoon of honey
In a spice grinder, grind finely:
1.5 inches of ginger
1.5 inches of galangal
2 pieces of lemon grass (bottom part)
1 bulb of garlic
1 big onion
1 piece Kaffir lime leave
4 curry leaves
3 bird’s eye chili
Add 3 tablespoon of water to the cornflour and mix with chicken. Add grinded spice and remaining curry leaves (The corn starch will ensure the grinded spices stays intact with the chicken.) Use a plastic glove to do the mixing.
Prepare to deep fry. Ensure you have enough canola oil to completely submerge the chicken during frying.
Heat up the oil to 160 degrees Celsius. Fry the chicken for 10 to 12 minutes.
Whenever the chicken are done, scoop up all the remaining spices in the pot. Place the chicken and fried spices in a strainer to strain off excess oil. Then serve the chicken on a banana leave.
Repeat process
