Chicken Kuzi

Name: Chicken Kuzi (Ayam Kuzi)
Cuisine: Malaysian
Ingredients: Kaffir lime leaves 2–3, shredded; Fennel powder 1 Tbsp; Cumin powder 1 Tbsp; Pandan leaves 3, knotted; Coriander powder 2 Tbsp; Milk 250 ml (8 fl oz / 1 cup); Onions 2, peeled and thinly sliced; Ground chilli paste 5 Tbsp; Shallots 20, peeled; Sugar to taste; Water as needed; Rose water 250 ml (8 fl oz / 1 cup); Chicken 1, about 1.5 kg (3 lb 4½ oz), cut into 16 pieces; Saffron threads 1 tsp; Mixed spices (cloves, star anise, cardamom, cinnamon); Tomato purée 5 Tbsp; Garlic 3 cloves, peeled; Coriander leaves (cilantro) 55 g (2 oz); Ginger 2-cm (1-in) knob, peeled; Mint leaves 55 g (2 oz); Ghee 4 Tbsp; Crisp-fried shallots 250 g (9 oz); Plain yoghurt 150 ml (5 fl oz); Salt to taste; Lemongrass 2 stalks, bruised; Green chillies 8, seeded

Ayam Kuzi

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Ghee 4 Tbsp
Mixed spices (cloves, star anise, cardamom, cinnamon)
Lemongrass

Asia
Malaysia
Stew
Main course
Gluten-free
South East Asia

Method

Heat ghee in a wok and fry ground ingredients (A) together with the mixed spices, lemongrass and pandan leaves until fragrant. Add the onions and fry until golden brown.
Add the chilli paste, powder, cumin and fennel powders, raisins and ground ingredients (B). Fry until fragrant.
Put in the chicken and tomato purée. Cook over low heat for 15 minutes.</