Inche Kaybin

I know, I know, the weather was terribly HUMID and HOT the last few days but after reading the lastest issue of the Flavour magazine, I ignored the hot weather and cooked this mouthwatering fried chicken ... Inche Kaybin by Nigel Skelchy. It looks so appetizing ,I had to try it out..anything spicy and crispy is a treat for the family! After this, lotz of cooling tea for the Piggies of course. I cooked this for them before they went back last week :)

I added some curry leaves to it, to give it an extra fragrance. It turned out finger-licking good and the Piggies were oink-ing away ^ *

mmmm...yum yummy....spicy and crispy

my favourite part of the whole leg..the end part

chewy tendon....

Inche Kaybin by Nigel Skelchy ( adapted from the Flavour Magazine May-June Issue)

Ingredients:

2 kg whole chicken cuts into pieces
or a combination of wings and whole legs

marinade:

*1 sprig of curry leaves ( I add this for extra fragrance)
2 tbsp meat curry powder
1 tbsp chilli powder
1 tsp sugar or honey
1 tbsp light soy sauce
2 tbsp chicken stock or brandy

oil for deep frying

dipping sauce:
5 shallots, finely sliced
2 large red chillies, finely sliced
zest and juice of 1 large lime
1 tbsp sugar
enough Worchestershire sauce to cover

To season the chicken:
Mix the marinade ingredients to form a paste. Toss chicken pieces in the marinade to coat well. Set aside to marinate for at least 2 hrs or overnight, in the refrigerator.

To fry:

In a large wok, heat the oil over medium heat until it reaches 175º C. To test if the oil is hot enough, cut a cube of bread measuring 2.5cm and add to the oil. If it browns within 60 seconds, the oil is ready. Deep fry the chicken for 8 minutes, or until golden brown. Do this in batches to prevent crowding in the wok. Remove and drain chicken on paper towels. Serve hot with the dipping sauce on the side.

To make the dipping:

Mix all the ingredients together and set aside for 1 hour to develop the flavours.

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