Penang Spicy Chicken

Recipe author:
Serves: 4 people


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


  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.

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