Sunday, 4 January 2015

Spicy Fried Chicken (Ayam Goreng Berempah)

Spicy Fried Chicken (Ayam Goreng Berempah)

Recipe source : Adaped from  Azie Kitchen

"Ayam goreng berempah"  is an all time favourite among Malaysians. You can find them in almost all the Mamak or Malay stalls around town. Very often, these stalls will have nasi briyani to go with the piping hot ayam goreng. But not all stalls sell good "ayam goreng berempah". Some can be just downright mediocre. 

My favourite nasi briyani stall that was situated between two rows of old shophouses near OCBC Bank in downtown Kuala Lumpur.  I was so disappointed when I went there a few weeks ago only to discover that  the stall had been demolished and relocated elsewhere. Sigh! I had walked in the sweltering heat just to eat my favourite fried chicken and now only parked vehicles lined the lane where my favourite stall once stood.

So my next best option was to try frying some chicken at home to soothe my craving and to nurse back my profound disappointment.  


3 pieces chicken whole legs, cut into 2 sections each
2 tbsp curry powder
1 tsp of minced chilli
1 tsp salt
2 tbsp coriander powder
1 tsp jintan manis
1 tsp jintan putih
6 shallots
2 cloves garlic
1 sprig curry leaves
2 inch piece of ginger
1 inch piece of fresh turmeric
2 pieces lemon grass ( serai ) - use the white parts only
Oil for deep-frying


1.  Use a mortar and pestle to pound the shallots, garlic, ginger, fresh turmeric and lemon grass into a fine paste.
2.  Add in the chilli paste, curry powder, jintan manis, jintan putih and curry leaves. Mix thoroughly to form a spicy paste.
3.  Marinate chicken pieces with this spicy paste for 4 to 5 hours.
4.  Heat enough oil for frying. When the oil is hot, fry chicken pieces until crisp and golden. 

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