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Penang spicy chicken recipe with Murray River Salt pink salt spicy chicken

Penang Spicy Chicken

Recipe author: staff
Serves: 4 people

Ingredients:

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

Method:

  1. Score the chicken thighs and add them to a large bowl. Add in the curry leaves, ginger, garlic and spices and toss to combine.
  2. Place flour in a large bowl and dust each piece of chicken with flour before frying.
  3. Heat a large pot or wok with vegetable oil, when hot, to approximately 160°C.
  4. Fry the chicken for 10 minutes in batches, and keep the cooked chicken on a wire rack in the oven at 100°C until all the chicken is cooked.
  5. To check the chicken is cooked, use a meat thermometer when cooked the internal temperature of the chicken should be 72°C.

FAQs:

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Murray River Salt Flake Tub (500g)

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250g Home Chef Box Australia | Murray River Salt - Murray River Salt 250g Home Chef Box featuring premium pink salt flakes for daily kitchen seasoning and gourmet cooking.

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200g Canister

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MRS Flake Bundle

Murray River Salt Flake Bundle

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More Recipes

Shop the products:

MRS Tub - A 500g bulk tub of Murray River Salt naturally pink salt flakes, ideal for professional kitchens and frequent home cooking.

Murray River Salt Flake Tub (500g)

30 in stock

250g Home Chef Box Australia | Murray River Salt - Murray River Salt 250g Home Chef Box featuring premium pink salt flakes for daily kitchen seasoning and gourmet cooking.

250g Home Chef Box

200g Canister

200g Salt Flake Canister

35 in stock

MRS Flake Bundle

Murray River Salt Flake Bundle

15 in stock