By Margarita Lee
Ingredients A:
8 chicken drumsticks
5 stalks curry leaves
1 egg
65 ml coconut milk
Cooking oil for deep frying
Ingredients B:
8 pieces red chili
4 stalks lemongrass ( upper part only)
4 candlenuts
5 cloves of garlic
10 shallots
1 inch piece galangal
1 inch piece turmeric
1 inch piece ginger
Ingredients C:
1/2 Tbsp coriander seeds ( ketumbar)
1 tsp fennel seed ( jintan manis)
1 tsp cumin seed (jintan putih)
1 /2 Tbsp black pepper
1 Tbsp curry powder
2 Tbsp rice flour
1 Tbsp cornflour
1 Tbsp Chicken Bouillon Powder
1 tsp salt
Method:
- Pan fry the coriander, cumin, and fennel seeds with low heat for 2-3 minutes. Finely grind with a mortar and pestle.
Set aside for later use.
- Coarsely blend all the ingredients in B using a blender or food processor.
- Add the blended B ingredients and the C ingredients, coconut 0milk and egg to the chicken drumsticks in a large bowl or container. Rub the chicken drumsticks with the mixture, making sure they are coated evenly. Marinate the drumsticks in the refrigerator for at least 4 hours, or preferably overnight.
- Heat oil in a pan over medium-high heat. When the oil is hot enough, fry some of the curry leaves for 2-3 minutes until crispy. Remove the curry leaves from the oil with a slotted spoon and set aside on a paper towel to drain.
- Carefully place the marinated chicken drumsticks into the hot oil, working in batches if necessary. Fry the drumsticks for 10-15 minutes, or until they are golden brown and crispy. Use a pair of tongs to turn the drumsticks occasionally so they cook evenly on all sides.
- Once the chicken drumsticks are cooked, remove them from the oil and place them on a paper towel to drain excess oil. Serve hot, garnished with the crispy fried curry leaves and the leftover crispy spiced crumbs.
Enjoy your delicious Ayam Goreng Berempah!
