Recipe : Chicken Sliced / Cuts Berempah with Curry Leaf

How to prepare "Sliced / Cuts Chicken Berempah" , all the time favorite . 

The Ingredients 

• 500 gram Skinless Boneless Chicken Breast / Fillets * sliced into strips
• 1 Tbsp Ginger
• 2 Red onion *halved
• 50 gram Shallots
• 6 cloves Garlic
• 8 stalks Lemongrass *sliced
• 5 Bird’s eye chili
• 3 Tbsp Chili paste
• 1½ Tbsp Coriander seeds
• 2 Tbsp Meat Curry powder
• 1½ Tbsp Cumin
• 1 Tbsp Salt
• 1 Tbsp Sugar
• 1 Egg or 3 tbsp of plain yogurt *option
• Vegetable oil * for frying
• Curry leaf * Pull each leaf off its stem 

The Steps 

• Step 1 - Make the marinade

In a blender, blend ginger, red onion, shallots, garlic, lemongrass, red bird eye chili, egg, chili paste, 1 ½ Tbsp coriander seeds, curry powder, 1 ½ Tbsp cumin, 1 Tbsp salt and 1 Tbsp sugar until smooth.
If mixture is too dry, use vegetable oil to help you achieve a smooth consistency

• Step 2 - Marinate the Chicken strips

In a mixing bowl, put in the strips and pour blended ingredients onto the strips.
Mix until the chicken strips are evenly coated.
Marinate chicken for at least 3-4 hours in the refrigerator.

• Step 3 - Deep-fry Chicken strip

In a deep pan on high heat, heat up enough vegetable oil to deep-fry chicken.
Once the oil is hot, deep-fry marinated chicken until golden brown with curry leaf.
Drain fried chicken on a paper towel-lined plate to remove the excess oil

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