This is a Nyonya version of fried chicken. The nyonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. Inchi Kabin is all know as Encik Cabin Chicken. And how does this dish have its unique name? The story goes like this. This dish was popularly cooked on the ship for sailors. Usually when the meal is ready, the chef will inform the sailors ‘Encik dalam cabin, chicken siap” (translation: Mister in the cabin, your meal is ready) this is how the dish got its name. This recipe uses simple combination of ingredients but the results were surprisingly delicious!
1 small chicken – about 2.5 pounds
2 tbsp curry powder
2 tbsp grated ginger
2 tbsp chili powder – you can use less
1 tsp garlic powder
2 tbsp soy sauce
1 tsp coriander powder
1 tsp cumin powder
4 tbsp coconut milk
Salt to taste
2. Heat up some oil; fry the chicken over medium heat until lightly brown. Remove the chicken. Heat up the same oil again until really hot and fry the chicken again until golden brown (for crispy results)
3. Remove the chicken and drain the oil on some paper towel. Serve warm or at room temperature.
Note: You don’t need any dipping sauce for this chicken as it is flavorful enough to eat it on its own.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.