Assam chicken or tangy chicken stew is popular in Indonesia and Malaysia. This dish’s gravy can be added to fish, prawns or chicken and can be a very satisfying one-pot dish with just plain rice. Any leftover gravy can be heated up with squid or spread over pan-fried fish.
Recipe courtesy of Chef Wan in conjunction with the Aeon Chef Wan-Neoflam Star Rewards Programme. Those looking for a quality cookware at affordable prices can get their hands on Neoflam cookware. There are so many choices and picking the right product can be difficult. Still, you will never go wrong with cookware exclusively endorsed by renowned Malaysian culinary icon Chef Redzuawan Ismail, better known as Chef Wan. Full article & more details here!
- 4 Tbsp Cooking Oil / Minyak Masak
- 1kg Whole Chicken Legs / Paha Ayam
- as needed, Water / Air
- 4 Tbsp Tamarind Juice / Air Asam Jawa
- 1/2 Pineapple / Nenas, cut / potong
- 1 bunch Laksa Leaves / Daun Kesum
- as needed, Salt & Sugar / Garam & Gula
- Spice Paste / Pes Rempah:
- 10nos Red Onion / Bawang Merah Kecil
- 4 cloves Garlic / Bawang Putih
- 2 stalks Lemongrass / Serai
- 2cm Turmeric / Kunyit
- 4pcs Kaffir Lime Leaves / Daun Limau Purut
- 2 tsp Dried Shrimp Paste / Belacan
- 5 Tbsp Ground Chilli Paste / Cili Kisar
- 1 Tbsp Coriander Powder / Serbuk Daun Ketumbar
- Blend all the ingredients for spice paste and set aside.
- Saute the spice paste in the frying pan and drizzle in cooking oil.
- Add chicken and stir to coat the chicken evenly in the paste.
- Add some laksa leaves. Stir for a while.
- Add pineapple and the rest of the laksa leaves.
- Drizzle tamarind juice and lime juice over the chicken.
- Add water, just enough to cover the chicken.
- Add salt and sugar to taste
- Let simmer for about 30 minutes or until the chicken is cooked and the sauce is thickened. Serve immediately.