咖哩炸鸡 Curry Fried Chicken (空气炸锅版 / Air Fryer Version)

以前怀小宝贝时很喜欢吃咖哩口味的食物，曾试过咖哩炒饭和咖哩烤鸡，不过这两样食物都未曾在部落格里上过食谱。最近我又嘴馋想吃咖哩烤鸡，不过烤箱部位容易让小宝贝接触到，考量了安全问题，我就改用空气炸锅，把烤鸡换成炸鸡。这咖哩炸鸡的腌料简单，不过味道却很好吃。 炸鸡和椰浆饭的最佳配搭，所以星期一煮健康版香兰椰浆饭时我就准备了咖哩炸鸡当配料。这两样都是我的最爱，所以这一餐真的吃得很满足。

咖哩炸鸡 + 健康版香兰椰浆饭 + 椰香叁巴辣椒酱

咖哩炸鸡

材料：
鸡全腿 3个（切半）
咖哩叶 4支（取叶子部份，稍微切碎）

腌料：
黄姜粉 1/2汤匙
咖哩粉 1 1/2汤匙
盐 1 1/2茶匙
糖 1茶匙
红葱头 5粒
蒜头 5瓣
有机纯椰子油 4汤匙
粟粉 2汤匙


做法：
1. 把腌料材料放入食物处理器里，搅拌至顺滑，然后均匀地抹在鸡全腿上，放入冰箱腌至少4小时或隔夜。
2. 把空气炸锅预热至180°C。把腌好的鸡肉与咖哩叶混合均匀，然后放在烤盘里，炸大约20分钟或至金黄色即可。盛出排盘，伴与白饭或椰浆饭乘热享用！

备注：

*炸的时间视鸡肉的大小而定，请自行调整。

Curry Fried Chicken

Ingredients:
3 chicken whole legs, cut into half
3 sprigs curry leaves, leaves only, roughly chopped

Marinade:
1/2 tbsp turmeric powder
1 1/2 tbsp curry powder
1 1/2 tsp salt
1 tsp sugar
5 shallots
5 cloves garlic
4 tbsp organic extra virgin coconut oil
2 tbsp cornstarch

Method:
1. Place all the marinade ingredients in a blender and blend until smooth paste. Marinate the chicken whole legs for at least 4 hours or overnight in refrigerator.

2. Preheat air fryer to 180°C. Mix the marinated chicken with chopped curry leaves, then arrange the chicken on the air fryer grill pan. Air fry the chicken for about 20 minutes or until golden brown. Dish out and serve hot with white rice or Nasi Lemak.

Note:

*The time of frying is depending on the size of the chicken, please adjust accordingly.

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.