Place chicken in a large pot or saucepan.
Grind garlic, ginger, herbs, salt and Maggie in a mortar with a pestle or on a chopping board with the edge of a knife. You may also use a blender or food processor for this section.
Rub ground spice mixture on the chicken, and then add paprika, white pepper, curry and sliced onions.
Mix in chicken using a spoon until they are well coated. Set aside in the fridge and marinate about an hour or preferably overnight.
When ready to cook, remove the chicken, add about a ¼ cup of water, if needed, and bring to a boil and simmer for about 10-15 minutes or more, depending on the chicken. (If using chicken hen, you have to cook it until tender before deep-frying)
Stir frequently to prevent any burns if no water is used.
Preheat a deep fryer to 350 degrees F or in a large sauce pan, pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high .
Shake off any excess spice or onions from the chicken.
Deep-fry the chicken in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 10- 15 minutes or until brown.
Remove from the fryer with a slotted spoon to a tray lined with paper towels. Repeat with the remaining chicken. Serve with fries and African pepper sauce.