Where are you chook?

I had a tiny craving for "Ayam Garam Kunyit" aka fried chicken with tumeric and salt.  I still can taste the deep fried chicken at the Nasi Campur stalls, or even better at the Indian curry house where food are served on banana leaf in Malaysia.

I read that tumeric is natural detoxifier for liver and prevent cancer.  I also vaguely remembered my ex-flatmate in the college used tumeric powder on her skin as it is said to smooth her skin.  So, needless to say, after the alcohol intake over Christmas and New Year, any detoxifier seems to be a good idea.

Thank you to a dear aunt who shared this recipe by going bla bla bla, add this add that... and here is the final product....

Strangely enough, it was amazingly easy to prepare.  The tedious part is frying the chookie chook.  I could have done this on bbq or the oven....but unhealthy deep fried stuff is usually sinfully good! We had a wee technical problem here, my pots are only around 20cm wide, and my wok wont fit the side burner.  But when there is a will, there is a way...do them in small batches and hey presto!  They turned out ok dont they?


I  mixed 3 teaspoons of tumeric powder with 1.5teaspoon of salt with 3 tablespoon of water, plus 1 shallot and 2 cloves of garlic crushed together.  Add this to one chicken (approx 2kg) that has been skinned and boned and cut into serving sizes.  Marinate overnight for best result.  Then deep fry them.  How much easier can this get?  Give it a try and let me know what you think? 

I also did another batch by adding 1 teaspoon of curry powder to half the the portion above.  It has different texture, and the colour was slightly brighter.  I am looking forward to lunch when we go back to work next week