Ayam Tangkap

Marinate chicken with garlic, turmeric, coriander, salt, and a squeeze of lime.

Fry curry leaves, pandan, shallots, and green chilies until crisp and fragrant, then lift them out.

Fry the chicken in the same oil until deeply golden and cooked through.

Toss the hot chicken with the crisp leaves and aromatics.

Serve immediately with lime so the leaves stay brittle.