Ingredients
8-10 chicken drumsticks (clean and make a 2-3 slits on the thicker part of the meat)/16 mid joint wings
2 sprigs curry leaves
Curry Spice Mix
1/2 tbsp chicken curry powder
2 tbsp garam masala
2 tbsp chilli powder
Blended Ingredients
4 shallots
3 cloves garlic
1 inch ginger
2 stalks lemongrass
1 inch galangal
1 sprig curry leaves
Seasoning Ingredients
1 box Meiji Low Fat Plain Yogurt
1 egg
2 tsp salt
1/2 tsp sugar
1 tsp Knorr Hao Chi All-In-One Seasoning Powder
1/2 tsp black pepper
Flour Mixture
1 cup All Purpose Flour
1/2 cup rice flour
1 tbsp Garam Masala powder
1/2 tbsp black pepper
1 tsp baking powder
11/2 tsp salt
Method
1) In a bowl, mix the curry spices, blended ingredients together well , put them in a ziploc bag together with seasoning ingredients. Mix them well and put in the drumsticks. Combine them well and marinate them in the fridge for 4-6 hours.
2) Meanwhile, in a big mixing bowl, whisk the flour mixture together. Remove the chicken from the marinade and let the excess marinade drip off. Dredge the drumsticks in flour mixture pressing with your hands to make a thick layer of coating and gently shake off the excess flour. Rest the chicken for 10 minutes.
3) Heat enough oil in a wok and add in curry leaves, deep fry the drumsticks till crispy and cook through. Drained on kitchen paper towel.
4) Transfer to serving plate and serve hot.
Jessie Koey's Kitchen 