• Prep Time 45 minutes
  • Cook Time 20 minutes
  • Serving For 10 People
  • Difficulty Easy
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Recipe Description

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.

 

Recipe Ingredient

  • Kala paste
  • 250 g cooking oil
  • 20 g star anise
  • 10 g cinnamon stick
  • 5 g cardamom pods
  • 10 g mixed fenugreek (halba campur)
  • 150 g shallot (minced)
  • 50 g ginger (minced)
  • 80 g chilli boh (A blend of dried and fresh red chillies)
  • 100 g meat curry powder
  • 40 g curry powder
  • 100 g chilli sauce
  • 60 g dark soya sauce
  • 250 g water
  • salt to taste
  • 50 g tomatoes (chopped)
  • 60 g coriander leaves
  • 50 g green chilli
  • 5 g lime leaves
  • Chicken marinade
  • 2.5 kg chicken (cut into pieces)
  • salt to taste
  • 50 g ginger juice
  • 100 g shallot juice
  • 25 g turmeric powder
  • 20 g chilli powder
  • 80 g dark soya sauce

Instructions

  1. Marinate the chicken with all the ingredients and keep aside for 20 mins and then deep-fry.
  2. 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.
  3. 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.

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