Malaysian Chicken fry (Ayam goreng)

Name: Malaysian Chicken fry (Ayam goreng)
Total time: 18000 s
Yield: 4 persons
Cuisine: Pakistani
Ingredients: 10 pcs Chicken (if you have skin one, it would great. If not then use skinless. I am using skinless here); 2 Tbs curry powder; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp cumin (roasted); 1 tsp fennel seeds (roasted); 1 tsp coriander seeds (roasted); 2 tsp red chilli powder; 1 tsp turmeric powder; 1-1 1/4 tsp salt; 7 tbs coconut milk; 1/2 lemon juice; 1 tbs brown sugar; 1 egg; 3 tbs cornflour; Oil; leaf Curry; Coriander; Red chilli; Spring onion; Small onion cut into small

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

This is my first try as I was really missing Malaysian food and so my family too. Our lunch was always white rice, Malaysian curry and fried chicken or fish.
Yesterday, when we were at breakfast table we were discussing about the dinner menu and he said that he is missing Malaysian food. He told me the fried chicken has it’s own distinct flavour and taste. Well, he wished and I can’t take it on my nerves, it can’t be happen. Well, he went for work and I started to hunt recipes. The similarity in all these recipes are 2 ingredients: curry powder and coconut milk. Fortunately, all was in my pantry and locked my dinner menu. It’s my first try and I felt there was some mistakes I did in my frying too… but those are very rare. I can improve it. Well, so have a look 😊

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

Saved

Ingredients

1.5 hrs

4 persons

10 pcsChicken (if you have skin one, it would great. If not then use skinless. I am using skinless here)
Chicken marinade
2 Tbscurry powder
1 tspginger paste
1 tspgarlic paste
1 tspcumin (roasted)
1 tspfennel seeds (roasted)
1 tspcoriander seeds (roasted)
2 tspred chilli powder
1 tspturmeric powder
1-1 1/4 tspsalt
7 tbscoconut milk
1/2lemon juice
1 tbsbrown sugar
1egg
3 tbscornflour
For frying
Oil
For garnishing
leafCurry
Coriander
Red chilli
Spring onion
Small onion cut into small

Saved

Steps

1.5 hrs

1

Take chicken pieces and wash it properly. Firstly, roast, cumin, fennel seeds and coriander seeds. Put it in dry mill and make a powder. Let’s do marination then. Put ginger garlic paste and cumin, coriander and fennel seeds mixture.
2

Then add chilli powder, turmeric powder and curry powder.
3

Add some salt, brown sugar, coconut milk and cornflour
4

Whisk an egg and pour too. Now was your hand and mix it well. Mean while squeeze a lemon juice too.
5

Mix it again and put it in freezer for half an hour.
6

Preheat the oil in wok. Now take it out from freezer and dip it into hot oil for frying. First on low flame, once chicken cooks properly; high up the flame and fry till it becomes crunchy.
7

Take a wok, pour few drops of oil. Add red chilli, spring onion, white onion and curry leaves. Sauté it for few seconds then put chicken in it.
8

Start tossing it on high flame. Add coriander now. One more time toss it it on high flame.
9

Then dish out in serving dish. Everyone loved it. My husband’s wish also fulfil with delicious Malaysia dinner table. Served with Lamang (Malaysian curry), white rice and fried green beans.