Penang Spicy Chicken

8 chicken thighs, skin on, bone-in

For the marinade

• 3 tbsp Penang curry paste
• 1 tsp ground cumin
• 1 tbsp ground turmeric
• 1 tbsp chilli powder (or more if you like it hot)
• 3 long red chillies, finely chopped
• ¼ cup fresh curry leaves, finely chopped
• 1 large knob ginger, minced
• 6 cloves garlic, minced
• Murray River Salt
• Pepper
• 2 tbsp coconut sugar
• 2 cups plain flour