Kerutub Ayam

This recipe was first published in Flavours magazine.

Print Recipe
Servings
16pieces
Servings
16pieces
Print Recipe
Servings
16pieces
Servings
16pieces
Ingredients
Wet spice mix (blended)
Dry spice mix (ground)
Servings: pieces
Units:
Instructions
  1. Heat oil in a pot over medium-low heat and add in the cloves, cinnamon and cardamoms. Add chilli paste and fry for 2 minutes, then add belacan and some salt.
  2. Mix in the wet spice paste and fry until fragrant. Then add the dry spice mix and rempah masak.
  3. Add chicken and tamarind slices, and cook for 5 minutes, stirring now and then. Add coconut milk and bring to boil, then add the palm sugar. Cook on medium heat until chicken is tender - if the gravy is too thick, add 1 cup hot water.
  4. Add the rest of the ingredients and season to taste. Once onions are cooked, turn off the heat.

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