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Inchi Kabin

Category: Starters

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


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

Cooking Method

Step 1

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.

Step 2

Heat the oil in a wok or deep fat fryer until hot.

Step 3

Add the chicken (in batches if necessary) and cook for 1 minute.

Step 4

Remove from the heat and allow the chicken to drain.

Step 5

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.

Step 6

Serve with prawn crackers and Worcestershire for dipping.

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