Ayam Kuzi / Kelantan Style Curry Chicken 吉兰丹式咖喱鸡

Every morning is a brain cracking moment for me - what to cook for the whole day? I used to plan a night before but now I learn to just live from day to day. It would be a lot easier if I am not bringing the little ones to the wet market. Sometimes, it could mean a few missing items in my shopping cart and a second trip to the supermarket. But hey, I bet the little ones do enjoy such trip, don't they?

Ayam Kuzi, especially, with the many ingredients, I have got to make sure each ingredient is written down so that I will not miss out anything. Most of you may not have tried (or even heard of) this dish before, this is a Kelantanese curry chicken dish, thick and rich in flavours. Despite having grown up in Malaysia, I too, have not heard of it until these recent years, and I wonder why? The chicken is cooked in briyani aromatic spices together with the sweet sultanas and yoghurt, simmered and reduced to a sauce that capture all its essence, irresistibly pleasing to the palate! A dish that we should popularise!

Just like any other curry dishes, this dish is best prepared slightly ahead of time and left to sit for the flavours to mingle. It might look like a spicy dish but it really isn't. The base of this chicken dish is made up of fried shallot, and lots of them! So don't try to cut on the shallot, you will soon regret your decision!

What about the reddish appearance? You might ask. Tomato paste is the culprit! 

Ayam Kuzi / Kuzi Chicken

Ingredients

• 1/2 chicken
• 15 shallots, sliced and fried
• 3/4 cup water
• 3 strands saffron
• 30g sultana
• 1 tbsp ghee
• 2 tbsp tomato paste
• 1 tsp sugar
• 1/2 tsp salt

(A)

• 2 tsp coriander seed
• 1 tsp fennel seed
• 1 tsp cumin
• 1/2 inch ginger
• 1 inch fresh turmeric, or 1/2 tsp turmeric powder
• 2 slices galangal

(B)

• 2 cloves
• 1 star anise
• 2 cardamom
• 1 cinnamon
• 1 lemongrass, bruised

Others

• 70ml yoghurt
• 125ml milk

Cooking Directions

1. Blend ingredients (A) into paste.
2. In a pan, heat ghee, stir fry (A) and (B) till fragrant.
3. Add shallot, chicken and tomato paste, cook for 15 minutes.
4. Add milk, saffron, and water, cook till chicken become tender.
5. Add salt and sugar, stir in yoghurt, sultana, and cook for another 5 minutes.
6. Top with kaffir lime leaves.

Subscribe to my FREE newsletter

Subscribe now to receive the recipes in your inbox so that you won't miss out any recipe!

Follow Me on Facebook and Pinterest

吉兰丹式咖喱鸡

配料

• 1/2只鸡
• 15粒葱头，切片和炸过
• 3/4杯水
• 3条藏红花
• 30克葡萄干
• 1汤匙酥油
• 2汤匙番茄泥
• 1小匙糖
• 半小匙盐

（A）

• 2茶匙芫荽子
• 1茶匙茴香种子
• 1茶匙孜然
• 1/2英寸姜
• 1英寸新鲜黄姜，或1/2茶匙黄姜粉
• 2片高良姜

（B）

• 2个丁香
• 1个八角
• 2个天唐果仁
• 1个肉桂
• 1个香茅，打扁

其他

• 70毫升酸奶
• 125毫升奶

做法

1. 把材料（A）用搅拌器搅成泥状。
2. 取一个锅，热酥油，翻炒（A）和（B）炒至香。
3. 加入葱头，鸡肉和番茄泥，煮15分钟。
4. 加入牛奶，藏红花，和水，煮至鸡肉变嫩。
5. 加入盐和糖，拌入酸奶，葡萄干，再煮5分钟。
6. 撒上青柠叶。