The gulai ayam kampong pucuk ubi kayu, a scrumptious dish with spicy and earth notes. The nutty, earthy flavours of candlenut paste go perfectly with the spicy bite of chilli paste in this delightful chicken dish.
Serving: 10 people
Difficulty: Medium
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Ingredients:
1 kg village chicken (cut small)
100 ml cooking oil
3 pcs star anise
1 pc cinnamon stick
3 pcs cardamom
5 pcs clove
2 pcs lemongrass
50 gm fresh red chilli (blend into paste)
40 gm meat curry powder
5 gm turmeric powder
2 pcs tamarind, sliced
200 ml coconut milk
100 gm young tapioca leaf blanched and cut small
salt to taste
Blend:
70 gm shallot
40 gm ginger
20 gm garlic
Method:
1. Heat cooking oil in a pan, then add cinnamon stick, cardamom, clove, star anise and blended items, then add lemongrass and fry until fragrant.
2. Add the fresh chilli paste, meat curry powder and turmeric powder, stir until the chilli and curry powder are thoroughly cooked.
3. Then add in sliced tamarind.
4. Lastly, add chicken until half cooked then add coconut milk, tapioca leaf and let it simmer until chicken is cooked.
5. Season to taste and serve with rice.
*Think this dish looks delicious? You may just be able to enjoy it for free at The Westin Hotel, KL. Just enter our "My Favourite Ramadan Recipe" contest and you could win 2 free buka puasa buffets this Ramadan.
**If you’d like to share your recipe with other cooking enthusiasts, send them to [email protected].
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