Fried Chicken Curry

 

The original recipe came from Yummy magazine's September 2011 issue. It was Chicken Curry Skewers. The only difference is that instead of grilling, I asked hubby to fry it. Yes, that's right I have a kitchen assistant. LOL

Ingredients:
For the Chicken:
1 Kilo chicken cut into chunks
3 tbsp curry powder
1 (15-ounce) can of coconut milk
1/3 cup fish sauce
5 cloves garlic, grated
2 tbsp grated ginger
6 bulbs lemongrass (white part only), pounded and chopped finely
3 tbsp atsuete oil

For the quick relish:
1 medium cucumber, peeled, seeded, and diced
1 medium tomato, seeded and diced
1/2 medium red onion, diced finely
1/4 cup apple cider vinegar
1/2 tsp freshly ground black pepper
pinch of muscovado sugar
1 cup thinly sliced radish (local white, or red, whichever is available)
1 tsp salt
4 spring onions, cleaned and chopped finely for topping

Instructions:
Mix chicken chunks with all the ingredients. Marinate for 4 hours or overnight. Drain the marinade from the chicken, and reserve the marinade. Heat the vegetable oil in a wok or large frying pan; fried chicken, in batches, until browned. Put in a strainer with paper towels to remove excess oil. In another pot, bring to a boil the marinade. Reduced sauce. Serve with a quick relish and chicken curry sauce.

Atsuete Oil:
Heat 1 cup canola or vegetable oil in a fairly deep pot over medium heat until it reaches 350F. Add 1/2 cup atsuete seeds or a few pinches of (mama sita's Annato powder) and stir vigorously. Let cool; strain and place in a glass jar. Store in a cool, dark place, it will keep for up to a month.

Quick relish:
Combine all ingredients except salt and spring onions in a medium bowl. Add salt only 15 minutes prior to serving time. Top with spring onions and serve.