This I would have to say is the mildest and tastiest curry I have ever tasted. It is not hot at all as there are no chillies but only some pepper to give it a slight hint of heat. The reddish colour that you see comes from tomato puree. It is thick, aromatic and very flavourful. Leave it overnight and it tastes even better. It is fabulous with Nasi Minyak, Nasi Hujan Panas, Nasi Tomato or even just plain rice.
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| Served with Nasi Tomato and Acar. |
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| The precious Kuzi Spice Mix. |
Salvation came in the form of a Kuzi Ayam recipe which appeared in Flavours in conjunction with the California Raisins promotion. Now, this recipe gives you the component ingredients of the Kuzi Spice Mix. How I treasure this recipe! It has been photocopied and sits safely in my recipe folder. The spice mix consists of an aromatic mix of coriander, fennel, cumin, cinnamon, pepper and ginger.
I have to caution you that this is a very rich curry. It's base is made from fried onions. Lots of fried onions. So you can imagine how oily it can be. But fear not as you can easily skim off the oil once the curry is cooked. Or better still, let it sit overnight in the fridge to develop it's flavours further and you can easily remove the solidified oil. Remember, you must not be stingy with your onions or else your curry will not be flavorful.
In most of the recipes, you are required to pound the crispy fried onions until fine but I did not bother. After all, the onions will soften and disintegrate after being simmered. I have tried both chicken and beef and love both versions. I served the beef version on one or two family gatherings and everyone loved it. On one occasion, my auntie complained that there wasn't enough curry prompting my uncle to suggest that next time I should cook the whole cow. Hah! Hah!
Kuzi Ayam (Kelantan Style Chicken Curry)
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| Next time round I served with Sambal Nenas. |
In most of the recipes, you are required to pound the crispy fried onions until fine but I did not bother. After all, the onions will soften and disintegrate after being simmered. I have tried both chicken and beef and love both versions. I served the beef version on one or two family gatherings and everyone loved it. On one occasion, my auntie complained that there wasn't enough curry prompting my uncle to suggest that next time I should cook the whole cow. Hah! Hah!
Kuzi Ayam (Kelantan Style Chicken Curry)
Recipe Source : Flavours September-October 2004 Issue (page 16)
(My modifications in red)
(My modifications in red)
Ingredients :
Dry Spice Mix :
- 1 tablespoon ground coriander
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground ginger (I pounded fresh ginger)
- 1/4 teaspoon ground cinnamon
- 800g chicken, cut into pieces
- 3 cloves garlic, finely pounded or grated
- 1 teaspoon salt
- 3 tablespoons ghee (1 put only 1 tablespoon because the smell is too strong for me)
- 3 tablespoons cooking oil (I basically put enough oil to fry my onions in one batch and removed any excess oil later)
- 250g onions, thinly sliced (I used big onions)
- 30g almonds, blanched and halved (I omitted)
- 80g California golden raisins (I used black raisins)
- 80ml tomato puree
- 80ml tomato ketchup
- 100 ml evaporated milk
- 400ml water (I may have put less because the chicken bleeds water, adjust as I go along)
Method :
1. Combine dry spices in a small bowl and set aside,
2. Marinate chicken pieces with ground garlic and salt. Set aside for 10 minutes.
3. Heat ghee and oil in a wok or large saucepan.
4. Working in two batches, fry sliced onions until crisp and golden brown.
5. Drain fried onions on paper towels and grind finely (I did not grind). Set aside.
6. In the same oil, fry the almonds over low heat until lightly coloured before adding the raisins. Cook for under 1 minute to plump up the raisins.
7. Drain almonds and raisins on a paper towel.
8. Add the chicken to the pan and cook until lightly browned around the edges.
9. Add ground spices, tomato puree, tomato ketchup, milk, ground fried onions and water.
10. When it comes to a boil, reduce heat and add 1/2 teaspoon salt and cook on low heat for about 20 minutes until the chicken is tender.
11. The gravy should be fairly thick but if the mixture is too dry, thin down with a little hot water.
12. Add raisins and almonds and cook for another 5 minutes.
13. Taste and adjust seasoning.
14. Take the pan off heat and serve.
Note : I find that this curry tastes much better the next day.
- 1 tablespoon ground coriander
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground ginger (I pounded fresh ginger)
- 1/4 teaspoon ground cinnamon
- 800g chicken, cut into pieces
- 3 cloves garlic, finely pounded or grated
- 1 teaspoon salt
- 3 tablespoons ghee (1 put only 1 tablespoon because the smell is too strong for me)
- 3 tablespoons cooking oil (I basically put enough oil to fry my onions in one batch and removed any excess oil later)
- 250g onions, thinly sliced (I used big onions)
- 30g almonds, blanched and halved (I omitted)
- 80g California golden raisins (I used black raisins)
- 80ml tomato puree
- 80ml tomato ketchup
- 100 ml evaporated milk
- 400ml water (I may have put less because the chicken bleeds water, adjust as I go along)
Method :
1. Combine dry spices in a small bowl and set aside,
2. Marinate chicken pieces with ground garlic and salt. Set aside for 10 minutes.
3. Heat ghee and oil in a wok or large saucepan.
4. Working in two batches, fry sliced onions until crisp and golden brown.
5. Drain fried onions on paper towels and grind finely (I did not grind). Set aside.
6. In the same oil, fry the almonds over low heat until lightly coloured before adding the raisins. Cook for under 1 minute to plump up the raisins.
7. Drain almonds and raisins on a paper towel.
8. Add the chicken to the pan and cook until lightly browned around the edges.
9. Add ground spices, tomato puree, tomato ketchup, milk, ground fried onions and water.
10. When it comes to a boil, reduce heat and add 1/2 teaspoon salt and cook on low heat for about 20 minutes until the chicken is tender.
11. The gravy should be fairly thick but if the mixture is too dry, thin down with a little hot water.
12. Add raisins and almonds and cook for another 5 minutes.
13. Taste and adjust seasoning.
14. Take the pan off heat and serve.
Note : I find that this curry tastes much better the next day.
I am submitting this post to Malaysian Food Fest Kelantan Month hosted by Gertrude of My Kitchen Snippets.
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