Aceh Fried Chicken with Curry Leaves
Ayam Tangkap
Fried chicken from Aceh Besar cooked with a mountain of curry leaves, green chillies and pandan leaves until crisp and fragrant.
- Time
- 1 hr
- Serves
- 4 people
- Origin
- Aceh
- Type
- Chicken & Duck
Ingredients
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Braising paste (ground)
How to Make
Braise the chicken with the paste, lemongrass and water until the liquid reduces and the chicken is tender.
Heat plenty of oil and fry the chicken until golden brown.
When the chicken is almost done, add the curry leaves, pandan, green chillies and shallots to the same pan.
Fry everything together until the leaves are dry and crisp.
Drain and serve the chicken covered with the fried leaves.
Kitchen tip
Use free-range chicken cut into small pieces so the braising paste soaks right through. Temurui can be replaced with curry leaves sold at the market.
Questions
Where does Aceh Fried Chicken with Curry Leaves come from?
Ayam Tangkap is a traditional dish from Aceh (capital: Banda Aceh), in the Sumatra region of Indonesia.
How long does Aceh Fried Chicken with Curry Leaves take to make?
It takes about 1 hr in total to make 4 servings, including preparation.
What is the secret to a good Aceh Fried Chicken with Curry Leaves?
Use free-range chicken cut into small pieces so the braising paste soaks right through. Temurui can be replaced with curry leaves sold at the market.