Turmeric Fried Chicken

Ingredients:

500g Chicken wings ~ separated

3 cloves ~ finely chopped

2 tsp light soy sauce

3 tbsp ground turmeric

3 tsp ground coriander

2 tsp ground ginger

1-2 tsp chili powder

2 tsp salt

10 sprigs fresh curry leaves

Vegetable oil for deep frying

Directions/Instructions:

1. Combine the chicken pieces, garlic & soy in a bowl & toss to coat evenly.  Mix the turmeric, coriander, ginger, chili & salt in a small bowl & pour over the chicken.  Wear a disposable gloves mix with hands until the chicken is thoroughly covered with the pieces & seasoning.  Scrunch the curry leaves roughly & nestle amongst the chicken pieces, then transfer into a snap-lock bag pushing as much air out of the bag as possible before sealing.  Alternatively, place in a bowl & cover with cling wrap.  Marinate in the fridge over 1-2 nights for a superior result or a minimum of 2 hours.
2. Heat the oil in a medium saucepan or wok over medium-high heat.  To test the oil, rest the tips of chopsticks on the bottom of the saucepan & if a flurry of bubbles rises rapidly to the surface, good to go.
3. Fry 5-6 pieces of chicken at a time for abt 5-7 mins per batch, together with the curry leaves as this will make the oil beautifully fragrant.  The result should be a deep golden brown with a vibrant yellow tint & the outside of the chicken wonderfully crunchy.  rest the cooked chicken on a kitchen towel in a colander.  Repeat until all chicken is cooked.
4. Serve with the fried curry leaves