Entree: Cocos (Keeling) Islands – Ayam Goreng Berempah (Deep-fried Malay spiced chicken marinated in a fragrant spice paste for crisp, aromatic skin)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 2.5 lb (1.1 kg)
- 1 cup (240 ml) thick coconut milk
- 6 shallots, roughly chopped (90 g)
- 4 cloves garlic (12 g)
- 1 tbsp (15 g) fresh ginger, chopped
- 1 tbsp (15 g) fresh galangal, chopped (or extra ginger if unavailable)
- 2 stalks lemongrass, white part sliced (approx. 60 g)
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground fennel or 1 tsp (2 g) ground fennel seeds
- 2 tsp (4 g) turmeric powder
- 1 tbsp (9 g) curry powder
- 1 tsp (5 g) salt
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 ml) lime juice
- 1/2 cup (60 g) rice flour
- 1/4 cup (30 g) cornstarch
- 4 cups (960 ml) vegetable oil for deep frying
- 10 fresh curry leaves (optional)
- Lime wedges and cucumber slices for serving

Instructions

1. In a blender or food processor, combine shallots, garlic, ginger, galangal, lemongrass, ground coriander, cumin, fennel, turmeric, curry powder, salt, sugar, and lime juice; blend to a smooth paste, adding a tablespoon of water if needed.
2. Place the chicken pieces in a large bowl. Add the spice paste and coconut milk, rubbing thoroughly so each piece is coated. Cover and refrigerate to marinate at least 2 hours or overnight for best flavor.
3. About 30 minutes before frying, remove chicken from refrigerator to come toward room temperature. In a shallow bowl mix rice flour and cornstarch.
4. Drain excess marinade from chicken (reserve a little for basting if desired). Dredge each piece lightly in the rice flour mixture, shaking off excess.
5. Heat oil in a deep pan or wok to 350°F (175°C). If using, fry curry leaves briefly until crisp and set aside as garnish.
6. Fry chicken in batches without overcrowding, turning occasionally, until golden brown and cooked through, about 10–14 minutes per batch depending on piece size. Internal temperature should reach 165°F (74°C).
7. Transfer fried chicken to a wire rack or paper towel-lined tray to drain and rest 5 minutes.
8. Serve hot with lime wedges, cucumber slices, and sambal on the side.