Malay fried chicken with curry leaves

SERVES 4 // PREP TIME 15 MINS // COOK 35 MINS (PLUS MARINATING)

“Used extensively in South Indian and Sri Lankan cooking, fresh curry leaves ( Murraya koenigii) are now common in many Asian markets, even supermarkets” says Tan. “They are used in several Malaysian dishes including this fried chicken to impart a distinctive fragrance. For something different, substitute Thai basil or pandan leaves.”

3 garlic cloves

1 tbsp ground turmeric

1.5 kg chicken drumsticks, halved through the bone (see note)

1 litre (4 cups) vegetable oil 1 cup (loosely packed) fresh

curry leaves

30 gm tamarind pulp, soaked in ½ cup hot water

Pinch of caster sugar

1 long green chilli (optional), seeds removed and thinly sliced, to serve

Lime wedges, to serve

SPICE PASTE

5 garlic cloves, chopped 2 golden shallots, coarsely chopped

15 gm (3cm piece) ginger, coarsely chopped

3 long red chillies, coarsely chopped

1 Pound garlic and turmeric with 1 tsp fine salt, or to taste, to a smooth paste with a mortar and pestle. Transfer to a snap-lock bag, add chicken and seal. Massage chicken well and refrigerate to marinate (30 minutes, or overnight).

2 For spice paste, pound ingredients with a mortar and pestle or blend in a food processor to a fine paste.

3 Heat oil in a large frying pan or wok over medium-high heat to 180°C. Fry chicken in batches, turning occasionally, until golden and crisp (7-8 minutes; be careful, hot oil may spit). Drain on paper towels. Strain oil into a heatproof bowl and reserve.

4 Wipe wok clean and return to medium-high heat. Add 250ml reserved oil and heat to 170°C. Fry curry leaves until crisp (a matter of seconds; curry leaves will spit, so use a lid to prevent oil splashing) and drain on paper towels.

5 In the same oil, add spice paste and fry, stirring frequently, until soft and aromatic (4-5 minutes). Mash tamarind with a fork (discard seeds) and add to pan with sugar. Bring to the boil and simmer over low heat until syrupy (2-3 minutes). Add chicken and stir to heat through (1-2 minutes). Check seasoning, then transfer to a bowl. Top with crisp curry leaves and chilli and serve with lime wedges.

Note Use a sharp heavy knife or cleaver to halve the drumsticks, or ask the butcher to cut them for you. Drink suggestion Hoppy IPA.