Pritikin Style Malaysian Chicken Recipes

AYAM GORENG (MALAYSIAN FRIED CHICKEN)

Ayam Goreng (Malaysian Fried Chicken) image

Recipe video above. Marinated in a curry paste made with lemongrass, garlic and spices then tossed in cornflour to make the coating ultra craggy and crunchy, Ayam Goreng is Malaysia's answer to Southern Fried Chicken. Hot contender for the world's best fried chicken!Spiciness: Very mild. Feel free to dial it up by adding more chilli powder!

Provided by Nagi

Categories Mains

Time P1DT40m

Number Of Ingredients 22

Ingredients

1.25 kg / 2.5 lb chichen thighs ad drumsticks, bone in skin on ( (I use 4 thighs, 3 drumsticks, Note 1))
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
3 garlic cloves (, roughly chopped)
1 tbsp ginger (, roughly chopped)
1 tbsp galangal (, roughly chopped (Note 2))
1 1/2 tsp curry powder ((any type fine, mild or spicy - your choice))
1 lemongrass (, white part only roughly chopped (Note 3))
1 tsp turmeric powder
2 small eshalots ((French onions, US: shallots), peeled and roughly chopped (Note 4))
1 1/2 tsp cooking/kosher salt ((or 1 tsp table salt))
1/2 tsp chilli powder (, adjust to taste (Note 5))
2 tsp brown sugar
7 tbsp coconut milk ((full fat best!))
1/2 cup cornflour / cornstarch
1.75 litres / quarts vegetable or canola oil
1 tbsp garlic (,minced (not too small, else it burns))
1 tbsp large red chilli ((cayenne pepper), deseeded and minced)
1 tbsp green onion (, minced)
Pinch of salt
Coriander/cilantro leaves

Steps:

Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.

PRITIKIN STYLE MALAYSIAN CHICKEN

Pritikin Style Malaysian Chicken image

Make and share this Pritikin Style Malaysian Chicken recipe from Food.com.

Provided by Chef Penn State

Categories One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

48 ounces chicken breast halves, skinned
1 cup chicken stock or 1 cup vegetable stock, minus fat
1 cup tomato sauce
1/2 red wine vinegar
2 tablespoons red Burgundy wine
2 tablespoons frozen apple juice concentrate
2 teaspoons soy sauce
1 lemon, juice of
2 garlic cloves
2 teaspoons curry powder
2 teaspoons powdered ginger
2 teaspoons cardamom
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon dry mustard
1 cup nonfat yogurt

Steps:

Place chicken pieces in a large bowl or pan. Place all the remaining ingredients, except yogurt, in a blender, and blend.
Pour the mixture over the chicken, turning to coat well. Cover and marinate over night in the refrigerator.
About 1 hour before serving, transfer chicken and marinade to a baking dish. Cover and bake at 350 degrees for 50 minutes, or until chicken is nearly done.
Remove from oven and spoon some of the chicken sauce into a small bowl. Allow sauce to cool slightly, then add the yogurt to the bowl and mix with the sauce.
Pour mixture over the chicken. Cover and return to the oven for 20 minutes, or until the chicken is tender.
The sauce may curdle slightly, but this will not affect the taste or quality of the dish.
Garnish with orange slices and parsley.
You can also sprinkle 1 1/2 cups of cooked peas over the chicken breast just before serving.

Nutrition Facts : Calories 469.3, Fat 22.1, SaturatedFat 6.3, Cholesterol 148.3, Sodium 561.8, Carbohydrate 12.3, Fiber 1.4, Sugar 8, Protein 52.3

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