Spicy and aro­matic chicken

The Star Malaysia - Star2 - - Salam Aidilfitri - By AMY BEH


– 1kg chicken, chopped into

bite-sized pieces

– 2 onions, quar­tered

– 3 pota­toes, cut into small wedges

– 2 toma­toes, quar­tered

– 1 small can tomato paste – 150ml wa­ter

– 4cm piece cin­na­mon stick – 4 cloves

– 1 star anise

– 3/4 tbsp oil Ground spices (A):

– 10 shal­lots

– 4 cloves gar­lic

– 12 red chill­ies, seeded – 3cm gin­ger

– 2 tbsp co­rian­der pow­der – 1 tsp cumin pow­der

Sea­son­ing (B):

– 1 tsp salt or to taste

– 1 tbsp sugar or to taste


1) Heat oil un­til hot, sauté ground spices (A) un­til fra­grant. Add in cin­na­mon stick, cloves and star anise. Then, fry for one to two min­utes.

2) Add onions, tomato paste and pota­toes. Stir-fry well. Mix in wa­ter and toma­toes. Cook un­til mix­ture starts to boil.

3) Re­duce heat and sim­mer un­til chicken is ten­der and gravy turns thick.

4) Add sea­son­ing to taste and then serve this mildly spiced curry dish with bread slices or with plain rice. Source: www.kuali.com

‘Ayam masak merah’ (chicken cooked in spicy curry) is a pop­u­lar dish dur­ing Malay fes­tive oc­ca­sions.

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