Kunyit (Turmeric) Chicken

Poh Ling Yeow
Cook time 20 - 30 mins
Servings 6 - 8 as starters

Ingredients

2 kg chicken wings or legs

2 Tbs ground turmeric

2 tsp ground coriander

1/2-1 teaspoon chilli powder or to taste

2 tsp salt

20 sprigs of curry leaves, crushed roughly in hands

1 L of vegetable oil

Kunyit (Turmeric) Chicken

Method

Combine all ingredients except oil in a large bowl. Wearing disposable gloves (because turmeric leaves very vibrant stains) mix with your hands until chicken is thoroughly coated with spices and seasoning. Cover with cling wrap and marinate overnight or for at least 2 hours.

Heat oil in a medium pot or wok on medium to high heat. To test if oil is ready, immerse a wooden spoon or wooden chopstick into the oil. If it bubbles rapidly, the oil is ready. Always do a test fry with a single piece of chicken to check the oil is not too hot, in which case the chicken will burn on the outside before it is cooked all the way through.

Fry 6-7 pieces of chicken at a time, together with curry leaves as this will make the oil beautifully fragrant. The result should be a deep golden brown with a vibrant yellow tint. Rest on kitchen towel in a colander. Repeat until all chicken is cooked.

Serve hot with the fried curry leaves as part of a shared meal, or as casual finger food – brilliant as a beer snack.