Cuisine
Time
40 mins mins
Servings
6 people people
1 whole chicken
4 tbsp corn flour
3 curry leaves
Spice paste
2 shallot
4 garlic cloves
3 cm ginger
3 cm galangal
10 dried chillies
2 lemongrass stalks
3 cm turmeric
1 tbsp coriander powder 1⁄2 tbsp fennel seeds 1⁄2 tsp cumin powder 1⁄2 tbsp curry powder 1 tsp salt
1. Soak the chillies in hot water for 10mins, drain the water and finely chop them.
2. Finely chop the ginger, garlic, lemongrass, galangal, shallots and tumeric. Add them into a mortar with the rest of the spices, pound and mix until a smooth paste has formed.
3. Cut the whole chicken into eight pieces (breasts, wings, thighs and drumsticks). Place the chicken pieces into a large mixing bowl and pour over the paste, massage the paste into the chicken pieces to fully coat them.
4. You can leave the meat to marinate overnight, but if you are short for time it is just as effective to get cooking immediately. Just before you are ready to cook, coat the chicken with corn flour ensuring that each piece has an even but thin coat of flour covering the skin. Dust off any excess flour and then place the chicken on a large plate, ready for deep-frying.
