five pieces of Cocos Islands Ayam Goreng piled on a plate
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Cocos Islands Ayam Goreng (Malaysian-style Fried Chicken)

Cocos Islands Ayam Goreng (Malaysian-style Fried Chicken) is a traditional Cocos Islands recipe for a classic dish of chicken marinated in curry paste that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Cocos Islands version of: Malaysian-style Fried Chicken (Cocos Islands Ayam Goreng).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Additional Time:

(+24 hours marinating)

Serves:

National:
Rating: 4.5 star rating

Tags : Curry National Dish Spice RecipesHerb RecipesChicken RecipesFowl RecipesCocos-islands Recipes

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The national dish of the Cocos (Keeling) Islands is ayam goreng. This dish is a spicy fried chicken that has been adapted from traditional Malay cuisine.

Ingredients:

1.25kg whole chicken, jointed (or 10 chicken pieces)

Whole spices:
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds

For the Ayam Goreng Curry Paste:
3 garlic cloves, coarsely chopped
1 tbsp ginger, coarsely chopped
1 tbsp galangal, coarsely chopped
1 1/2 tsp curry powder (any type fine, but I would suggest Malaysian meat curry powder)
1 lemongrass (white part only coarsely chopped)
1 tsp turmeric powder
2 small shallots, peeled and coarsely chopped
1 1/2 tsp salt
1 tsp chilli powder, adjust to taste
2 tsp brown sugar
7 tbsp coconut milk (full fat best!)

Cooking:
60g cornflour
1.75l vegetable or rapeseed oil

Garnish (optional):
1 tbsp large red chilli (cayenne pepper), de-seeded and minced
1 tbsp spring onion, sliced at a bias into rounds
Pinch of salt
Coriander leaves

Method:

Begin by toasting the whole spices in a small non-stick frying over medium heat (no oil) for 2 minutes or until the spices are fragrant. Turn the toasted seeds onto a plate and set aside to cool. Now turn into a spice grinder and render to a powder.

Combine the ground spices with the ingredients for the curry paste in a blender or food processor. Blend to a smooth paste. Pour the curry paste into a bowl, add the chicken pieces and turn to coat. Cover, set in the refrigerator and marinate for 24 hours, up to 48 hours.

Remove the chicken from refrigerator 30 minutes prior to cooking and transfer into a bowl (most of the marinade should be stuck to chicken).

Pre-heat your oven to 80°C (this is to keep the chicken warm).

Add cornflour to the chicken and toss to coat — it will thicken the paste; this is what gives the classic craggy coating.

Heat oil in a wok, deep pan or deep fryer to 180°C. Once the oil is hot, carefully place 3 pieces of chicken in the oil; do not touch for 2 min (to let crust adhere). The il temperature will drop to 150°C/300°C; increase the heat if needed to raise the temperature again.

Fry for 8 minutes (wings for 5 minutes), or until deep golden brown and the internal temperature at thickest part reaches 75°C.

Place the cooked chicken onto a rack and keep warm in the oven. Cook the remaining chicken in the same manner.

For the garnish:Heat 3 tbsp oil in a small skillet over medium heat. Add garlic and chilli, cook until garlic is starting to go light golden. Then add green onion and cook until garlic is golden. Drain on paper towels, sprinkle with salt.

Serve immediately, sprinkled with coriander and garlic-chilli garnish, if using.