Malaysian Recipe for Spicy Kelantan Chicken
INGREDIENTS FOR SPICY KELANTAN CHICKEN- 1 whole chicken (quartered) or 5 chicken legs
- 4 tbsp oil
- 1 slice asam gelugur or 2 tsp tamarind pulp
- 4 stalks lemongrass (thick bottom third only, outer layer removed, inner part bruised)
- 1 cup water
- 1 cup thick coconut milk or 1/2 cup coconut cream mixed with 1/2 cup water
- 1/2 tsp sugar
- 1 tsp salt
Ingredients for Marinade - 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tbsp sugar
- 1/2 tsp salt
Ingredients for Spice Paste - 4 candlenuts (chopped rough) or 4 cashew/macadamia nuts
- 2 cm ginger (sliced)
- 9 dried chillies (cut into lengths, soaked in warm water)
- 6 cloves garlic (halved)
- 3 fresh red chillies (sliced)
- 5 shallots (halved)
TIP: Chicken can be prepared in advance and kept in the refrigerator in marinade sauce for up to 24 hours before you start barbecuing.
- In a bowl, mix all the ingredients for the mariande
- Rub marinade well into the chicken pieces
- Set aside for 1 hour
- How to make the Spice Paste: Using a blender or mortar, blend all the ingredients for the spice paste
- Add a bit of oil to keep the blades turning every so often
- Remove and set aside
- How to make Spicy Kelantan Chicken: Heat oil in a wok and stir-fry the spice paste till fragrant (5 mins)
- Add in asam gelugur or tamarind pulp and lemongrass, stir-fry for 3 mins
- Add water, stir and cook for 3 mins
- Add in chicken, coconut milk, sugar and salt
- Reduce the heat and simmer till chicken is cooked (20 to 30 mins)
- Remove from heat and transfer chicken to a plate
- Reserve the curry gravy mixture
- Barbeque the chicken over low charcoal fire or under a grill, basting frequently with the curry gravy mixture till chicken is cooked (5 to 10 mins each side)
- Serve hot, topped with remaining gravy
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