Malaysian fried chicken drumsticks with fragrant rice

A take on the Malay dish Ayam Goreng … it’s crunchy, it’s juicy, it has a light crispy crust and is bursting with aromatic flavours. The taste is incredible – and to top it off, this crispy fried chicken is cooked in an air fryer. No deep frying in tons of oil!

ingredients

  • 1kg free range chicken drumsticks
  • 1/2 cup rice flour
  • pinch sea salt

marinade

  • 1/2 diced red onion
  • 2 large garlic cloves
  • 1cm piece ginger
  • 1 tbsp fish sauce
  • 1 tsp turmeric
  • 1 tsp coconut sugar
  • 1/2 tsp sesame oil
  • 1 drop doTERRA lemongrass oil
  • pinch sea salt
  • pinch white pepper

fragrant rice

  • 2 + 1/2 cups cooked long grain rice
  • fresh chopped coriander leaves
  • fresh chopped mint leaves
  • 2 green onions finely chopped, or small bunch chives
  • 1/2 lime juice
  • 1 tbsp olive oil
  • chilli flakes *to taste
  • sea salt
  • white pepper

*to serve: coconut sriracha sauce (I use Marion’s Kitchen) + mayo mixed to desired heat

method

To make the marinade, place onion, garlic, ginger, fish sauce, turmeric, coconut sugar, sesame oil, lemongrass oil, salt + white pepper in a food processor or thermomix.

Blitz/pulse (turbo setting) until combined + smooth.

Space drumsticks out in a large container with a lid. Add the marinade, cover + toss to coat. Refrigerate for a few hours, (overnight is better) to allow the aromatic flavours to develop.

To make the fragrant rice, combine rice, coriander, mint, green onions, lime juice, olive oil + chilli in a bowl. Season well.

Sprinkle drumsticks with salt + rice flour. Place the lid back on + shake to coat.

Space the drumsticks out in the air fryer tray. You may need to cook in two batches, depending on the size of your fryer. Cook on the chicken setting until golden brown and cooked through. (Mine took around 30 mins). Test to see if they are cooked through, by making an incision in the fattest part of the drumstick.

Serve chicken with rice, sriracha mayo + lime wedges.


Chicken curry with broccoli

No, your eyes have not deceived you. I am eating meat again, for the first time in almost seven years. It has been only a couple of weeks since I made some big changes to my diet. Firstly, omitting dairy. I think for many years now I have been somewhat intolerant. But, like my similar experience with gluten, I have reached a threshold + my body can simply no longer handle it. I had a fairly extreme inflammatory response … my face, including my eyes, chin + forehead were blown up for two solid weeks before I removed the source. I worked through the elimination process eliminating various things (before I could come to terms with the fact that my delicio triple brie cheese would no longer be welcomed into my oesophagus). I also experienced painful dermatitis on my eyelids and my eyes would burn + weep every morning I opened them, from allergy conjunctivitis.

Well, I digress. For around six months I have been feeling an internal nudge to try meat again, but just couldn’t bring myself to do so. For ethical reasons, the thought of it repulsed me and well, I just wanted to be a good, conscious, planet loving human.

I always heed my internal wisdom.

I have actually never felt better. I think I have found the thing that works just for me.

Energy sky rocketing. Clearness in the mind. Clarity. My face is clear + has reduced in puffiness.

I continue to stay open to what is for my highest good.

This is a dish I used to cook a lot, many moons ago. I do hope you enjoy it.

ingredients

2 tsp coriander seeds
2 tsp cumin seeds
1 heaped tsp turmeric
2 heaped tsp Indian curry powder
1/2 tsp Sea salt
1/4 tsp Black pepper
2 tbsp Olive oil
500g free range chicken thighs cut in 1/4’s
1 finely chopped brown onion
2 large finely chopped garlic cloves
1 tsp grated ginger
1 + 1/2 tsp chilli sambal *I used my homemade fermented
2 diced fresh tomatoes
4 small bay leaves
400g organic coconut cream
Small head broccoli *cut into bite sized pieces
Coriander leaves
Fresh chopped chilli

Steamed basmati rice *to serve

method

Dry toast the coriander + cumin seeds in a frypan over a medium heat until fragrant.

Using a pestle + mortar, grind the seeds into a powder and then place in a large bowl.

Add turmeric, curry powder, sea salt + pepper.

Add 1 tbsp olive oil to the spices + mix into a paste.

Add chicken pieces to the curry paste + massage in. Set aside.

Add the remaining olive oil to a deep based pan over a medium heat.

Add onions + cook until translucent. Add garlic, ginger + chilli sambal. Continue to sauté.

Add chicken to the pan + brown.

Add tomatoes + bay leaves. Sauté for a couple of minutes.

Pour in coconut cream + simmer for 15 mins. Add broccoli + simmer for a further 5-10, or until cooked.

Serve with fresh chilli, coriander leaves + steamed basmati.

Paneer tikka masala

Paneer tikka masala is a popular Indian dish – a vegetarian version of chicken tikka masala.

The paneer is marinated in spices, then grilled + added to a delicious, spicy tomato curry/gravy. And, don’t worry, there is plenty of this deliciousness to be mopped up with rice or flat bread.

I like to cook my curry (masala) ahead of time so the flavours well + true mingle … then grill and add the marinated paneer, just before I’m ready to serve.

This is my take, it is certainly not traditional with the use of coconut yoghurt/coconut cream instead of cow’s milk varieties … plus, the addition of broccolini + micro herbs … but, I do love me some greens in my meals.

If you don’t have access to micro herbs (don’t stress – they’re not crucial to the dish … I just have them growing at home + love the freshness they add to the rich gravy). You could also add spinach if you don’t have/like broccolini).

Also, adjust the heat with the chilli/ and or flakes. Don’t add if you are sensitive to spiciness! Dial it up if you love it HOT.

Paneer
200g paneer
1 tsp ground coriander
½ tsp garam masala
½ tsp paprika
chilli flakes (to taste)
pinch sea salt
2 tbsp coconut yogurt

Curry (masala)
1 tbsp ghee
1 teaspoon cumin seeds
1/2 large brown onion finely chopped
3 garlic finely chopped
1 tsp ginger finely chopped
400g organic tomatoes
1/2 cup water
1/2 tbsp curry powder
1/2 tsp turmeric
pinch black pepper
1/2 tsp coconut sugar
200ml coconut cream
bunch fresh coriander leaves
broccolini cut into small but sized portions
fresh micro herbs
fresh chopped chilli

Paneer
Cut the paneer into 1cm cubes + add to a small mixing bowl. Add the ground coriander, garam masala, paprika, chilli flakes + sea salt.
Add the yogurt and mix until all the paneer pieces are well coated.

Cover + pop in the fridge until needed (when the curry sauce is ready).

Curry (masala)
Heat 1 tbsp of ghee in a heavy based pan. Once hot, add cumin seeds. When the seeds begin to pop, add onions, garlic + ginger. Fry until onions are translucent.

Add the tomatoes, water, curry powder, turmeric, black pepper + sugar. Stir.

Cook on a low heat for around 15 mins.

Once the mixture is cooked, turn off the heat + allow it to cool a little. Pour the mixture into a blender + puree.

Pour the pureed masala back into the pan. Add coconut cream + some coriander leaves. Stir well.

Add the broccolini pieces.

Cover and cook for 10 minutes on a low heat.

Whilst the curry is cooking, place the marinated paneer pieces under the grill on a medium temperature, flip – once each side is slightly browned.

Add the grilled paneer to the curry + let it simmer for another 5 minutes.

Switch off the heat. Serve immediately with fluffy rice + garnish with additional coriander leaves, micro herbs + fresh chilli.

Definitely have naan/flat bread on the side too!

All my love,

Kristy x