I prepared this dish as a side dish for plain briyani. The dish went along well and everyone liked it. The star ingredient of this recipe is curry leaves. So make sure you have 10 sprigs of aromatic curry leaves!
Ingredients A
(marinate chicken with turmeric powder for 15mins)
700gm chicken
1 tsp turmeric powder
Ingredients B
(grind into a paste)
1 1/2 in ginger
4-5 nips garlic
1 1/2 large Bombay onions
Ingredients C
1 packet sup bunjut Adabi
2 asam keping (Garcinia atroviridis, known as asam gelugur or asam keping)
1 1/2 tbsp chicken curry powder
5 to 8 sprigs curry leaves
Ingredients D
4 tbsp sweet dark soy sauce
1 tbsp oyster sauce
salt and sugar to taste
3 green chillies, cut into a few parts
Garnishing
Fried curry leaves
In a wok. heat enough oil to deep fry chicken pieces until crispy. Dish out on a paper towel. Keep aside.
Meanwhile, reduce the oil, throw in 4 sprigs of curry leaves, then saute ingredients B. Saute until aromatic and oil floats on the surface. then add in chicken curry powder, sup bunjut and asam keping. In low heat, stir the ingredients until aromatic. Keep stirring and don't leave the wok, as the curry powder will easily burn if left unattended. Add in the sauces except for the green chillies. Then add in sugar and salt to taste. Keep stirring until all ingredients are well combined. Add in fried chicken and combine it well with the sauteed ingredients. Throw in green chillies and curry leaves. Close fire. Serve hot with any type of rice dishes.
Note: The spices in the sup bunjut are coriander seeds, black pepper or white pepper, fennel seeds, cinnamon stick, anise, cloves and cardamom. (Take a bit of each of the spices and place them on a thin muslin cloth. Tie it up and use it.
Adapted from: https://www.rasa.my/nasi-3-budak-gemok-jadi-fenomena-ohh-resipi-ini-yang-digilakan-sangat/
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