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Blend galangal, shallots, garlic, ginger, dried chillies, lemongrass and turmeric into a paste. In a pan, toast fennel seeds over medium heat until fragrant. Then, pound fennel seeds into fine powder. After that, mix coriander powder, fennel powder, cumin powder, curry powder and salt to blended ingredients.
Coat chicken evenly with the mixed aromatics paste and some curry leaves. Marinate for at least 30 minutes.
Separate the marinade from the chicken pieces. In a cast iron pot, heat oil over medium heat. When bubbles appear around the wooden chopstick when it is dipped into the oil, add the chicken pieces into the pot. Add more curry leaves. Fry a few pieces at a time. Place the lid on and check every 3-4 minutes to prevent chicken pieces from burning. Fry till golden brown.
Add the spiced marinade into the oil. Using a spatula, break chunks of spices into smaller pieces to ensure they are evenly fried. The spices are ready when there are no more bubbles in the oil.