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CRISPY COCONUT FRIED CURRY

INGREDIENTS

  • Marinade Ingredients:
  • 400 gram chicken thick
  • 200 ml coconut milk
  • 1 tbsp De’ Maderaas Madras Curry Powder
  • 1 tsp black pepper ground
  • ½ tsp salt


  • Cripsy coat ingredients:
  • 1 cup of multipurpose flour
  • 1 tsp salt
  • ½ tsp black pepper ground


  • Other ingredient:
  • Oil to fry

HOW TO COOK

  1. Clean the chicken thighs, and then place onto a bowl.
  2. Pour coconut milk and soak the chicken.
  3. Add De’ Maderaas Madras Curry Powder and salt, then stir well. Marinate it inside refrigerator for 4 hours.
  4. After 4 hours, take it out from refrigerator and chill it for 2 minutes.
  5. Mix all of the crispy coat ingredients. Stir it well.
  6. Mix the marinated chicken with multipurpose flour. Once mixed and coated, take the chicken and fry it with hot oil.  Fry until its color turns golden brown.
  7. Once it cooked, take out the chicken from pan. Dry the oil with tissue, and serve onto the plate.
  8. Serve it while hot.

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