Chinese Recipes | Cooking Tips | Good Eats

I have been dreaming of the kind of Indian fried chicken cooked with curry powder and served with briyani rice (yellow rice with Indian spices and condiments).

This is my third attempt at cooking fried chicken with curry powder. My oh my! I had burnt the previous two batches and the chicken skin was not crispy.

So I did some research and came across a food blog called Kitchen Wonders. This nice Indian lady made her Crispy Curry Fried Chicken with such an easy recipe. I adapted her recipe based on what I have.

Ingredients (serves 2):

- 1 chicken quarter leg, cut into 2 pieces
- 1 egg
- 1/2 tsp corn flour
- 2 tsp yellow curry powder
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- salt

Method:

1. Sprinkle some salt onto the chicken quarter leg.

2. Beat the egg.

3. Add the corn flour and yellow curry powder into the beaten egg. Mix well, until a light paste forms.

4. Add the minced garlic and ginger.

5. Marinate the chicken with the curry paste and refrigerate it for at least 1 hour.

6. Since this is a quarter leg only, I used a saucepan to heat up some oil. The layer oil must be preferably about 1/4″ deep. To test if the oil is hot enough, stick a wooden chopstick into the oil. If small bubbles form on the chopstick, the oil is hot enough for frying. I also used some newspaper to just cover the saucepan during the frying process as the oil will start to splatter as the chicken gets cooked and the chicken juice seeps out.

7. Use a pair of tongs to transfer the 2 chicken pieces into the saucepan. Fry on one side for about 10-12 mins, and the second side for about 6-8 mins or until browned.

8. The chicken is now cooked on the outside, so use a clean pair of tongs to transfer the partially cooked chicken to an oven pre-heated to 375 degree F (about 190 degree C), for about 10-15 minutes or until you see that the chicken oil does not drip out anymore.

9. When done, transfer the chicken onto kitchen towels to absorb the excess oil.

Cooking Tips:

Curry powder is very prone to burning if you do not use enough oil.

Curry powder does not stick to chicken skin very well, if used alone. So use an egg as the binder.