Ayam Goreng Berempah

Preparation time : Under 1 Hr.

Cooking Time : Under 1 Hr.

Fact: The black satin interior is carefully crafted to withstand higher temperatures than the sand interior.

Ingredients

• 2 shallots
• 4 garlic cloves
• 3cm ginger
• 3cm galangal
• 10 dried chilli peppers
• 2 stalks of lemongrass
• 3 cm fresh turmeric
• 1 tosp coriander powder
• ½ tbsp fennel seeds
• ½ tsp cumin powder
• ½ tosp curry powder
• 1 tsp salt
• 500 g chicken meat
• 3 stalks curry leaves
• Oil for frying

Preparation

1. Blend galangal, shallots, garlic, ginger, dried chilies, lemongrass, and turmeric to form a paste.
2. Toast fennel seeds in a pan over medium heat until fragrant. Grind the seeds into a fine powder.
3. Combine coriander powder, fennel powder, cumin powder, and salt into the blended paste.
4. Coat chicken evenly with the mixed paste and add some curry leaves. Marinate for at least 30 mins.
5. Heat oil in a cast iron pot over medium heat.
6. When bubbles start to form around a wooden chopstick dipped into the oil, add the chicken pieces along with more curry leaves
7. Fry small batches, cover with a lid, and check every
8. 3-4 mins to prevent burning. Fry until golden brown.
9. Finally, add any remaining paste to the oil. Use a silicone spatula to gently break chunks into smaller pieces for even frying. The spices are ready when no more bubbles appear in the oil.