Ayem Goreng (Fried Turmeric Chicken Thighs)
* 2 cups jasmine rice
* 1 cup coconut milk
* pinch salt
* 2 tbsp ground turmeric
* ½ tsp curry powder
* 2 tsp ginger, grated
* 1 tsp 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
* 1 bunch cilantro (wansoy)
1) 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.
2) 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.
3) Heat oil in a heavy-bottomed pot over medium heat. Dredge chicken in potato starch, shaking off excess. Deep-fry chicken in batches for 8 minutes on one side. Turn and cook for 2 to 3 more minutes, or until skin is golden and juices run clear when pierced. (Note: 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 tip is warm, then the chicken is cooked through.) Drain chicken on a wire rack.
4) Serve chicken with coconut rice, cucumber slices and cilantro leaves.