Mamak Style Crispy Fried Chicken
recipes are simple
recipes are simple
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  • 10 min Cook time
  • 15 min Total time
  • 25 min Yield
  • 1 kg chicken, cut into medium sized frying pieces
  • 4 large cloves garlic
  • ½ tsp meat curry powder
  • 1 tsp salt
  • 1 cup rice flour
  • ½ cup sunflower oil
  • 1 cup of boiled water over this and keep covered for
  • 30 minutes Also add the tamarind pulp to
  • 1/2 cup of oil to fry the chicken. If you use a fryer or pan, you would need a lot more oil. Add the rice flour to a cup and add a little bit at a time to a plate. Use tongs to lift 1 piece of chicken from the solution at a time. Dredge the piece in the thin layer of rice flour to coat all over. Add 1 or 2 pieces at a time to the oil and fry for about 6 minutes on medium high heat. Using tongs, turn gently once, half way through the cooking time. Check the the chicken is nice and crisp and golden brown. Careful not to blacken the chicken. (You can always check one piece to test doneness. Country fowl will require more cooking time). Drain on paper towels. Serve after resting briefly. Serve with a salad or as a side with rice.
  • 1 small piece of the fried chicken and add to the gravy (without any bone). Simmer till the gravy has thickened. Add ing the cashew nut paste, balanced the salt in the gravy while thickening it.



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