
Aromatic Chicken Kala
By RRAM KUMAR
Chef Rram’s Chicken Kala is a famous dish in Penang and compliments other dishes when having Nasi Kandar. Chef Rram is the Indian speciality chef at The Resort Café, Sunway Resort Hotel & Spa.
Ingredients
Kala paste
- 250g cooking oil
- 20g star anise
- 10g cinnamon stick
- 5g cardamom pods
- 10g mixed fenugreek(halba campur)
- 150g shallotminced
- 50g gingerminced
- 80g chilli boh(A blend of dried and fresh red chillies)
- 100g meat curry powder
- 40g curry powder
- 100g chilli sauce
- 60g dark soya sauce
- 250g water
- salt to taste
- 50g tomatoeschopped
- 60g coriander leaves
- 50g green chilli
- 5g lime leaves
- 10g sesame seedroasted
Chicken marinade
- 2.5kg chickencut into pieces
- salt to taste
- 50g ginger juice
- 100g shallot juice
- 25g turmeric powder
- 20g chilli powder
- 80g dark soya sauce
Servings:
Units:
Instructions
- Marinate the chicken with all the ingredients and keep aside for 20 mins and then deep-fry.
- Heat the pan with oil and add star anise, cinnamon, cardamom, bay leaves, curry leaves followed by mixed fenugreek (halba campur). Sauté for a while and then add minced shallot, garlic, ginger and fry for awhile until golden brown.
- Add the chilli boh and fry for a few minutes. At this point reduce the flame and add both the curry meat powder and curry powder. Add a little water and cook until it becomes a thick paste. Add the fried chicken followed by chilli sauce, chopped tomatoes, green chili, coriander and lime leaf. Lastly season with salt and sesame seed.
Recipe Notes
Tags: chicken, chicken kala, nasi kandar
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