Fried Chicken with Curry Leaves
From ponikuta 16 years ago
- 15 minutes to make
- Serves 2
This dish is originated from my little hometown called Seremban in Malaysia. Contrary to its name, this dish is not spicy at all. In fact, it is very fragrant and is very full of flavor. The love of my life says it tastes like fish. Read more Food for thought huh? See less
Ingredients
- 250ml oil for deep-frying shopping list
- 500g of chicken thighs, cut into pieces shopping list
- 2 tbsp curry leaves shopping list
- Marinade: shopping list
- 1tsp light soya sauce shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1/2 tsp sesame oil shopping list
- 1 tbsp corn flour shopping list
- Seasoning: shopping list
- 1/2tbsp oyster sauce shopping list
- 1tbsp light soya sauce shopping list
- 1tbp sugar shopping list
- dash of chicken stock granules shopping list
- 100ml water shopping list
How to make it
- Combine chicken with marinade and marinate for 1 hour.
- Deep-fry in hot oil for 5 minutes and drain.
- Heat up 2tbsp oil and saute curry leaves until fragrant.
- Add in chicken, seasoning and stir-fry at high heat until dry.
- Serve and enjoy.
- Tip: Curry leaves can be added more for stronger flavor. Also, you can add a dash or two of Chinese cooking wine in the marinade for the mellow taste.
People Who Like This Dish 7
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" It was excellent "