Petitchef

Buah keluak kari ayam/chicken curry

Main Dish
4 servings
24 hours
45 min
Easy
The nuts from Malacca into this spicy curry.

Ingredients

Number of serving: 4
8-10 buah keluak (how to prepare - as said, soak overnight and scrub every now and then with a brush. Before cooking, lightly crack and soak in some water)

400g chicken - cut into bite sizes

1 tsp ginger paste

1 tsp garlic paste

** mix chicken with ginger paste and garlic paste and keep aside

6 shallots - crushed/smashed

2 sprigs curry leaves

Some asam/tamarind juice

1/4 cup oil

Salt for taste

For the curry paste

1 1/2 tbsp plain chilli powder (or as needed)

1/4 tsp garam masala/mix spice powder

1 tsp cumin powder

1 tsp fennel powder

1 1/2 tsp coriander powder

** Mix with some water for a thick paste

Preparation

  • Heat oil.
    Saute shallots.
    Add curry paste.
  • Fry and cook till aromatic and oil splits.
    Add chicken and keluak with the water.
  • Gently stir and cook till chicken is tender.
    Note: pour more water for more gravy.
  • Add curry leaves, pour tamarind juice and season with salt.
  • Stir, simmer and remove from heat.





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