Step 1: Marinate the Chicken

In a bowl, combine 1 kg chicken pieces with 1 tsp salt, 1 tsp turmeric powder, and 1/2 tsp white pepper. Mix well to ensure all chicken pieces are evenly coated. Set aside for marination.

Step 2: Fry the Chicken

Heat sufficient cooking oil in a pan. Once hot, carefully add the marinated chicken pieces to the pan. Fry the chicken until it turns golden brown and cooked through, approximately 10-15 minutes, turning occasionally. Remove the fried chicken from the pan and set aside on a paper towel to drain excess oil. Repeat for the remaining chicken.

Step 3: Fry Cashew Nuts

In the same pan with cooking oil, add 20 cashew nuts. Fry until they turn golden brown. Remove the fried cashew nuts and set aside.

Step 4: Sauté Whole Spices and Aromatics

To the remaining oil in the pan, add 1 cinnamon stick, 1 star anise, 3 cloves, 3 cardamoms, and 1 tsp fennel. Sauté for about 1-2 minutes until fragrant. Then, add 1 stalk of lemongrass and 3 large sliced onions. Sauté the onions until they become translucent, approximately 3-5 minutes.

Step 5: Add Ginger Garlic Paste and Chilies

Add 2 tbsp ginger garlic paste to the pan and continue to sauté for 2-3 minutes until the raw smell disappears and the mixture is fragrant. Next, add 10 dried chilies and 2 sprigs of curry leaves. Sauté for another 2-3 minutes, ensuring the chilies are slightly toasted.

Step 6: Incorporate Chili Powder and Seasoning

Stir in 3 tsp red chili powder and 1/2 tsp seasoning powder. Mix well with the sautéed aromatics and spices for 1-2 minutes until the spices are fragrant and the oil starts to separate.

Step 7: Add Liquids and Fresh Chilies

Pour in 1/2 cup of water and 2 tbsp dark caramel (dark soy sauce). Stir to combine and let the sauce simmer for 2-3 minutes until it slightly thickens. Add 3 sliced red chilies and 3 sliced green chilies.

Step 8: Combine with Fried Chicken

Add the previously fried chicken pieces to the pan with the sauce. Mix thoroughly, ensuring each piece of chicken is well coated with the spicy, aromatic sauce. Add salt to taste and 1 tsp black pepper powder. Continue to mix and cook for 5-7 minutes, allowing the flavors to meld and the sauce to cling to the chicken.

Step 9: Final Touches and Serve

Finally, add the fried cashew nuts and a handful of fresh curry leaves to the chicken. Give it a final stir to combine. The Malaysian Spicy Fried Chicken is now ready to be served. Transfer the chicken to a serving dish, optionally lined with banana leaves, and garnish with additional fresh curry leaves.

• Ensure chicken pieces are roughly uniform in size for even frying.

• Adjust the amount of dried and fresh chilies to your preferred spice level.

• Sauté the onions until translucent and fragrant to build a good flavor base for the sauce.

• For a richer flavor, marinate the chicken for at least 30 minutes or overnight.

• You can add a touch of tamarind paste to the sauce for a tangy note.