You can't go wrong with roast chicken and if done well it will be golden brown on the outside and juicy and succulent on the inside. It is extremely distinct and a little can go a long way when it comes to flavor. I love using this spices for marinates and for roasts. This is the perfect spice to use on any protein based meals especially duck and lamb.
Recipe Category: Poultry
Minimal time spent in the kitchen when hosting a dinner party is always a win. So I often fall back on recipes that requires more prep time then cooking time. You'll need an oven for this one! I love making this recipe because you usually only use one tray (minimal cleaning) and it does taste amazing!
This is a very easy one pot wonder that you must try for gatherings, a perfect Malaysian style curry to share with your loved ones because it is filled with hearty vegetables plus it feeds a large group of hungry people!
The trick to make your fried chicken crispy is to ensure you clean and pat dry your chicken before you start the marinating process. This along with the combination of starch (in this case I am using corn flour), the dry spices (or dry rub which I am using some Indian curry powder and turmeric) and the wet marinate (ground onion, garlic and lemongrass). You are almost guaranteed a crispy, aromatic and beautifully golden brown crust/skin. The trick to make your chicken juicy on the inside is to make sure your oil is hot (at least 185c) and to place your chicken at a high heat for the first 3 - 5 minutes. Then, bring it down to about 165c (for the remaining of 5 - 6 minutes) so it cooks the inside without burning the chicken.