Kuzi Ayam (Kelantan Style Chicken Curry)

Інгредієнти

Dry Spice Mix :

1 tablespoon ground coriander

1 teaspoon ground fennel

1 teaspoon ground cumin

1/2 teaspoon ground white pepper

1/2 teaspoon ground ginger (I pounded fresh ginger)

1/4 teaspoon ground cinnamon

800g chicken, cut into pieces

3 cloves garlic, finely pounded or grated

1 teaspoon salt

3 tablespoons ghee

3 tablespoons cooking oil (I basically put enough oil to fry my onions in one batch and removed any excess oil later)

250g onions, thinly sliced

30g almonds, blanched and halved

80g raisins

80ml tomato puree

80ml tomato ketchup

100 ml evaporated milk

400ml water

Напрямки

1. Combine dry spices in a small bowl and set aside,

2. Marinate chicken pieces with ground garlic and salt. Set aside for 10 minutes.

3. Heat ghee and oil in a wok or large saucepan.

4. Working in two batches, fry sliced onions until crisp and golden brown.

5. Drain fried onions on paper towels. Set aside.

6. In the same oil, fry the almonds over low heat until lightly coloured before adding the raisins. Cook for under 1 minute to plump up the raisins.

7. Drain almonds and raisins on a paper towel.

8. Add the chicken to the pan and cook until lightly browned around the edges.

9. Add ground spices, tomato puree, tomato ketchup, milk, ground fried onions and water.

10. When it comes to a boil, reduce heat and add 1/2 teaspoon salt and cook on low heat for about 20 minutes until the chicken is tender.

11. The gravy should be fairly thick but if the mixture is too dry, thin down with a little hot water.

12. Add raisins and almonds and cook for another 5 minutes.

13. Taste and adjust seasoning.

14. Take the pan off heat and serve.