Spicy Fried Chicken (Ayam Goreng Pedas)

This is a delicious chicken dish taught to me by a Malay friend. Cook time does not take in the marinading time.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  cloves  crushed garlic
• 1  tablespoon  grated fresh ginger
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon cracked black pepper
• 8  chicken thighs, cutlets (about 1 kg)
•  oil (for frying)
• 1  cup  unroasted cashews
• 3  small green chilies, chopped
• 1⁄2 cup water
• 500  g cauliflower, chopped
• 60  g  thawed  frozen peas
• 2  medium tomatoes, chopped
• 2  hard-boiled eggs, halved

Directions

1. Combine the 1st 5 ingredients in a bowl and rub the mixture over the chicken, cover and refrigerate for at least 1 hour.
2. Heat the oil in a heavy based pan and add the chicken in 2 batches, cook, turning occasionally until well browned all over, drain on paper towels.
3. Blend or process nuts until finely chopped.
4. Return the chicken to the pan and add the nuts and chillies, cook stirring for about 1 minute.
5. Add the water and cauliflower, simmer covered for about 15 mins until chicken is tender.
6. Add peas and tomatoes, cook stirring gently until peas are just soft.
7. Just before serving top with the eggs.