Kelatan style AYAM KUZI and NASI Jagung - CHICKEN Curry and corn rice

INGREDIENTS

1 kg chicken, with bones, curry cut and marinated with garlic and , salt 

• 3 tbsp Shilpas Masala Mill Biryani masala( I’ve mixed ½ tbsp of Baba meat curry powder and ½ tsp Shilpas masala mill garam masala ) 

• 2 tbsp ghee

• 1 lemongrass

• 2 Pandan leaves

• 2 tbsp red chilli paste 

• 2 tbsp tomato purée( I used canned tomato paste) 

• 1 bowl evaporated milk 

• 2 tbsp plain yogurt or lemon juice 

• Salt to taste 

INGREDIENTS FOR FINE GRINDING

5 shallots

• 4 garlic

• 1-inch ginger 

• Water 

• 2-3 green chillies

• Coriander leaves 

• Water 

INGREDIENTS FOR FRYING 

• 5-6 shallots, sliced  

• 1 large onion, chopped  

• ½ cup raisins 

• ½ cup almond slices 

INSTRUCTIONS 

• keep marinated chicken aside for 1-2 hrs

• Fine grind ingredients in and keep aside 

• Heat oil in a pan and deep fry shallots until golden. remove and keep aside 

• Fry chopped onion until translucent. Remove and keep aside 

• Fry raisins and keep aside 

• Fry almond slices and keep aside 

• Now in the same oil fry the marinated chicken until brown spots appear 

• Remove and keep aside 

• Reduce oil and add ghee 

• Add lemongrass, Pandan leaf 

• Add ground paste

Add biryani powder and fry for 2-3 minutes 

• Add chilli paste, chicken

Fry well 

• Add tomato purée, milk, fried shallots, fried almond slices, fried chopped onion, fried raisins

Mix well 

• Cover and simmer for 10 minutes

• Add yogurt and simmer until chicken is cooked

That’s it,your delicious Ayam  KUZI is ready 

• Serve with Nasi Jagung

To make the corn rice, add ghee to a pot along with fried nuts, Pandan leaf, star anise, clove, fried onions, cardamom, cinnamon and corn. Add the soaked Rice and cook with a mixture of water and evaporated milk. That’s it, your corn rice is ready

SPICE LEVEL:🌶