Kuzi ayam/chicken is A Kelantanese chicken dish that is rich and delicious usually served with Nasi Dagang. A popular dish for special occasions. The instant spice powder to prepare kuzi can be purchased in many places.But I wanted a recipe that can be shared and prepared by readers from other parts of the world.The use of briyani powder was felt easily accessible therefore am sharing this recipe.I will be sharing a kuzi recipe where the spices are prepared from scratch in future blogging. There is many variations in preparing this dish.Let's just assume this recipe as the first version !
This recipe was adapted from Chef Wan with some variation.The dish is simple to prepare and the ingredients are easily available. I had used cream as I had it in my pantry.You can replace it with evaporated milk .As for the tomato puree, use it to your discretion. Certain tomato puree is mild in flavour while some have rather a strong flavour to it. I normally buy the shallot crisps from the market.Sweet,crispy and flavourful to the taste bud.Therefore, there is no need to waste ones time frying it . Let's check out the recipe!
1.5kg chicken (cut into 12 pcs)
3 cloves garlic
15 shallots, peeled and finely sliced,to make into shallot crisps.(can use ready made ones)
2 medium onions,peeled and diced
20gm grounded almonds
½ cup raisins
1 cup cream or 3/4 to 1 can evaporated milk
1 can tomato puree
2 stalks lemon grass
3 screwpine leaves,knotted/pandan leaves
Salt to taste
Sugar to taste
5 shallots, peeled,pounded
5 cloves garlic,pounded
4 to 5 tbsp briyani powder (mix with water into a creamy paste)
Almond slices ,fried in oil
Raisins, slightly fried in oil.
Chopped red chillies
Handful of chopped coriander leaves
Rub chicken pieces with pounded garlic.Marinate for 30mins. Deep fry the chicken until half fried.Dish out. Now prepare the gravy.Heat about 1/4 cup oil, saute pounded shallots and ginger, then add in the briyani powder and fry until fragrant.Add in diced onions , tomato puree, raisin, lemongrass , screwpine leaves and stir until all ingredients are well combined.Add in sugar and salt to taste and some chopped coriander leaves. Throw in half of the shallot crisp and reserve the rest for garnishing . Stir and add in chicken .Cook until chicken is well combined with the spices. If using evaporated milk, pour and simmer until you get the desired consistency , if using cream add in towards the end , and stir and leave to thicken ,for about 1 to 2 mins. You can add more cream as per personal taste ,but not too much.We dont want the dish to be too creamy ! Dish out, and garnish with almond,raisins, chopped coriander leaves and some chopped red chillies. take note that the dish is not spicy as we have only used briyani powder.Make sure you use a good mix of briyani powder, as the taste of the powder is what give the taste to the dish.You can add some chopped red chillies for spiciness but do not use chilli powder!
This recipe is submitted to Inspire Me Monday-week 117 hosted by Create With Joy