This is my simple homemade version of a popular dish in Malaysia called "kam heong kai" in cantonese, which means goldenly fragrant chicken, or kam heong chicken. It is fragrantly aromatic with a distinctive aroma from the curry leaves and curry powder. A minor heat from freshly ground black peppercorns. Kam heong chicken is a dish created by the Chinese making use of local Malay and Indian ingredients but making use of Chinese cooking technique and Chinese sauce. You can say kam heong chicken is a Malaysian fusion dish between the Chinese, Malay and Indian with few different home versions. Some cook adds lemongrass, dried shrimps for added aroma, and bird eye chillies for added spiciness, and most cook deep fried the chicken before frying the chicken. It is an individual preference. Create your own version. It is best cooked with seafood like crabs, prawns, clams or mussels and they are finger licking delicious. Try it.

Recipe video:    • Kam Heong chicken no deep fried | gol...  

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