Turmeric Fried Chicken with Curry Rice
Ingredients
Curry
- 4 onions
- 5 garlic cloves
- 1.5 inches ginger
- 1.5 inches galangal
- 3 tablespoons meat curry powder
- 1 tablespoon kerutub spice
- Long beans, cut
- Eggplant, cut small
- Chicken neck, feet, wings, and thighs, cut small
- Coconut milk
- Salt
- Chicken stock cube
- 1 piece palm sugar or Gula Melaka
Fried chicken
- 1 whole chicken, cut small
- 2 teaspoons salt
- 2 inches fresh turmeric, pounded fine
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 3 sprigs curry leaves
Sambal
- 4 dried chilies, boiled
- Bird's eye chilies, to taste
- 2 inches belacan (shrimp paste)
- 1 large onion, grilled
- 1 garlic bulb, grilled
- Sugar
- Salt
- Seasoning
- Tamarind juice
Preparation
Curry
Blend red onion, garlic, ginger, and galangal until fine and fry until fragrant
Mix meat curry powder and kerutub spice with water and rub on chicken, marinate briefly
Add the chicken to the fried mixture, cook until chicken is tender, add coconut milk, cook until boiling and gravy thickens slightly, then add eggplant and long beans
Add salt, palm sugar, and chicken stock cube powder, and let it cook briefly
Fried chicken
Wash chicken thoroughly and drain
Cut into small pieces and coat with salt, fresh turmeric, turmeric powder, chili powder, and curry leaves, then marinate briefly
Fry chicken in submerged oil until moderately crispy
Sambal
Blend all ingredients together, then add tamarind juice along with the pulp
Tips
Curry leaves add flavor, aroma, and deter flies
