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:🌶