1 small chicken - separate wings, thighs and drumsticks and cut carcass into roughly 6 - 8 pieces
2 1/2 tbsp good quality curry powder
1 tsp salt
200ml coconut milk
vegetable oil for deep frying
Worcestershire sauce - dip
1 green and 1 red chilli - sliced to make a dip
Prawn crackers - accompaniment
Mix the chicken with the coconut milk, curry powder and salt and marinade for a minimum of 2 hours. If the kitchen is warm, place the bowl in the refrigerator.
Heat the oil in a wok or deep fat fryer until hot.
Add the chicken (in batches if necessary) and cook for 1 minute.
Remove from the heat and allow the chicken to drain.
Allow the oil to heat up again and repeat the process 2 more times. Therefore the chicken will have to be fried 3 times in total, a process which makes for crispy chicken.
Serve with prawn crackers and Worcestershire for dipping.