Spicy Fried Chicken

This is a wonderfully (and surprisingly) moist fried chicken recipe. The secret is in the coconut cream - which seems to create a barrier preventing the chicken from drying out during frying.

I loved the flavour of the 'stock' so much that I thought it a shame to discard it, instead I reduced it to a sauce and served it with steamed jasmine rice.

Serves: 4 or 5
Preparation and Cooking time: 1hr




Ingredients:
1 cup Coconut Cream
3 Kaffir Lime Leaves
6 Roughly chopped Whites of Shallots
1 Small (around 2cm) piece of Ginger/Galangal cut into shards
4 Roughly choppped Chillies
2 Crushed Garlic Cloves
1 Tbsp Salt
1 Tsp Tumeric
1.5kg Chicken (cut into 16 pieces)
Veg oil for frying

Method:
In a large Saucepan, simmer Coconut Cream, Kaffir Lime Leaves, Shallot, ginger/Galangal, Chillies, Garlic, Salt, and Tumeric with 2 1/2 cups of water. Allow flavours to infuse.

Add Chicken pieces and cook for 20 minutes or til chicken is jsut cooked.

Remove and allow to cool on a wore rack.

Heat oil and cook cooled chicken in batches till golden.

Drain and serve with cucumber slices and Sweet Chilli Sauce.


Perfect with a Icey cold beer or a glass of chilled unwooded wine.