Marinade:
- 4 boneless chicken thighs
- 4 Tbsp (60g) coconut milk
- 2 garlic cloves, roughly chopped
- 1 stalk lemongrass, roughly chopped
- ½” knob ginger, grated
- ½” knob galangal, grated
- 1 shallot, roughly chopped
- ¾ tsp (6g) fine sea salt
- 1 tsp (3g) coriander seeds, toasted
- 1 tsp (3g) cumin, toasted
- 1 tsp (10g) brown sugar
- ½ tsp (1g) fennel seed, toasted
- ¾ tsp (2g) curry powder
- ½ tsp (2g) turmeric powder
- ¼ tsp (1g) kashmiri chili powder
- Picked cilantro for garnish
Dredge:
- 2 cups (280g) cornstarch
- 2 quarts (950ml) vegetable oil for frying