Brunei-Inspired Coconut Fried Chicken
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This golden coconut chicken highlights the rich culinary heritage of the country, influenced by Malay, Indian, and Chinese flavors. Crispy fried chicken is coated in a creamy coconut sauce, gently sweetened with palm sugar and flavored with curry leaves and fresh chilies. A subtle hint of turmeric or galangal adds depth, while lime juice brings brightness. Simple to make and comforting, this dish is perfect served with steamed rice.
SERVES 4
Ingredients
500 g boneless, skinless chicken thighs, cut into strips
Cornflour, for coating
Salt and pepper, for seasoning
4–5 tbsp neutral oil, for frying
1–2 stalks fresh curry leaves
2–3 fresh red chilies, sliced
200 ml coconut cream
1–2 tbsp palm sugar (adjust to taste)
1 tsp turmeric or galangal (optional)
Juice of ½ lime
Steamed rice, to serve
Season the chicken with salt and pepper and coat evenly with cornflour. Heat enough oil in a wok or frying pan and deep fry the chicken over high heat until golden and crispy. Drain on paper towels and set aside.
In a separate pan, heat a little oil and fry the curry leaves and chilies until fragrant. Optional: add turmeric or galangal for deeper flavor. Pour in coconut cream and stir in palm sugar. Simmer gently until the sauce thickens slightly. Add a little lime juice for brightness.
Toss in the fried chicken, coating it thoroughly with the sauce. Serve immediately with steamed rice.
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