2 cups jasmine rice
1 cup coconut milk
2 tablespoons ground turmeric
1/2 teaspoon curry powder
2 teaspoons ginger, grated
1 teaspoon lemongrass bulb, chopped
8 pieces chicken, use thigh fillet, about 800 grams
3 cups vegetable oil, to deep-fry
2 cups potato starch
1 small cucumber, sliced into thin rounds
bunch cilantro (wansoy)
- Make the coconut rice: Combine rice, coconut milk, 2 cups water, and salt in a rice cooker. Cook for one regular cycle, then continue steaming for 10 more minutes.
- Make the turmeric chicken: Combine turmeric, curry powder, ginger, lemongrass, and salt in a large bowl. Add chicken and massage spice mixture all over. Set aside.
- Heat oil in a heavybottomed pot over medium heat. Dredge chicken in potato starch, shaking off excess. Deep-fry chicken in batches for 8 minutes on oneside. Turn and cook for 2 to 3 more minutes, or until skin is golden and juices run clear when pierced. (Internal temperature of the thickest part of the chicken should read 165°F. If you don't have a thermometer, pierce the center of the chicken with a bamboo skewer; if the tipis warm, then the chicken is cooked through.) Drain chicken on a wire rack.
- Serve chicken with coconut rice, cucumber slices, and cilantro leaves.
not mine.credit and source: YUMMY.PH