Ayam Masak Kuzi (Chicken kuzi) In­gre­di­ents

Home & Decor (Malaysia) - - Feature - text EMMELYN CINDY MAH pho­tog­ra­phy ROBIN YONG

For chicken

• 1.3 kg chicken pieces • 13 g gar­lic • 20 g turmeric • 35 g ginger • 12 g salt • 1.25 litres palm oil • 50 ml ghee

For the kuzi

• 15 g kuzi spice • 50 ml evap­o­rated milk • 40 g onion • 5 g al­monds • 12 ml fresh lime juice • 20 g tomato paste • 60 g ghee • 12 g gar­lic • 12 g ginger • 12 g galan­gal • 12 g lemon­grass • 50 ml co­conut milk • 100 ml wa­ter • 12 g salt • 12 g su­gar • 65 g onions, finely cubed • 125 g toma­toes, finely cubed • 12 g al­mond sliv­ers, toasted • 12 g raisins

For kuzi spice

• 10 g anise seeds • 10 g cu­min seeds • 8 g black pep­per­corns • 10 g cin­na­mon sticks • 7 g cloves • 7 g car­damom • 10 g star anise

Method

1. Make kuzi spice: dry fry spices in a clean dry pan over low heat un­til fra­grant. Re­move from heat and blend to a fine paste. 2. Mar­i­nate the chicken: Blend to­gether gar­lic, turmeric, and ginger. Com­bine with chicken pieces and salt. Mar­i­nate for an hour in the re­frig­er­a­tor. 3. Heat oil and ghee in a large pot and fry chicken pieces un­til cooked half way through and golden brown on the out­side. Re­move from heat and set aside. 4. Make kuzi: Blend to­gether 40 g onions and al­monds. Mix in a large bowl with kuzi spices, co­conut milk, lime juice, and tomato paste. 5. Blend to­gether gar­lic, ginger, galan­gal, and lemon­grass. Heat ghee in a large pot and sauté un­til the mix­ture turns a golden brown. 6. Toss the spice mix­ture in and con­tinue sautéing un­til fra­grant. 7. Add co­conut milk and wa­ter. Bring gravy to a boil. 8. Add par­tially fried chicken and leave over medium heat for 15 min­utes, un­til chicken pieces are ten­der and cooked through. Add salt, su­gar, onions, toma­toes, half the al­mond sliv­ers, and raisins. Leave to cook for a fur­ther 5 min­utes, un­til the gravy has thick­ened. 9. Gar­nish with re­main­ing al­mond sliv­ers and raisins be­fore serv­ing.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.