Curried Fried Chicken

Have you ever craved the deep, spice-rich flavors of a Malaysian red curry and the crispy, resounding crunchiness of fried chicken at the same time? Well, we definitely have, and that’s how this monster of a recipe came about! Each bite of this golden, well-crusted Southern fried chicken is bursting with Southeast Asian spice and coconut-y richness from its curry marinade, bridging the gap between these two disparate dishes in a big bang of flavor.

Fried Chicken

Curried Fried Chicken

SERVES TIME

6 pieces 25 mins

INGREDIENTS

1 Homiah Malaysian Red Curry Kit (there are 2 kits per pouch)
3/4 cup (180ml) coconut milk
6 pieces of chicken (preferably drumstick and thigh pieces)
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
1 tsp salt
oil, for frying

METHOD

In a large bowl, stir together the Homiah Malaysian Red Curry Kit and coconut milk, then mix in the chicken, making sure the chicken pieces are coated well. Cover the bowl and put it in the fridge to marinate for at least 2 hours, or up to 24 hours overnight.
When ready to cook, combine the all-purpose flour, cornstarch, baking powder, and salt in a shallow bowl, along with 3 tablespoons of the marinade. Mix with a whisk until evenly combined.
Working with one piece of chicken at a time, coat the chicken in the flour mixture and toss until evenly coated. Repeat until all the chicken pieces are coated.
Fill a pot or deep frying pan with oil until at least 2 inches deep. Heat the oil to 350°F, then deep-fry the chicken in the oil for 12-16 minutes until cooked through, working in batches so you don’t overcrowd the pot. When done, transfer the chicken onto a wire rack to let the excess oil drip off.
Serve the chicken hot, alongside your favorite dips and sides.

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