INGREDIENTS FOR GRINDING
- 2 red onions
- 4 shallots
- 4 garlic cloves
- 2-inch ginger
INSTRUCTIONS
- Grind all the above ingredients into a smooth paste, adding a little water if required.
- Keep aside.
OTHER INGREDIENTS
- 2 kg chicken
- 1 cup cooking oil
- Whole spices (2 star anise, 2–3 cardamoms, 1 cinnamon stick, 2 cloves)
- 1 tbsp Shilpas Masala Mill Kashmiri Red Chilli Powder
- 1 stalk lemongrass
- 1-inch galangal, sliced
- 1 pandan leaf
- 4 tbsp Kerutuk spice mix, dissolved in a little water
- Tamarind
- 400 ml coconut milk
- Little palm sugar
- 1–2 potatoes, peeled and diced
- Salt to taste
- 2 tbsp toasted coconut paste
- 1 tbsp kecap manis (sweet soy sauce)
- Few whole green and red chillies
- Chicken powder (optional)
- Coriander leaves for garnish
- 1 tbsp toasted coriander seed powder
- 1 tsp black pepper powder
- ½ tsp toasted cumin powder
- 1 tsp toasted fennel seed powder
COOKING INSTRUCTIONS
- Heat oil in a pan.
- Add the whole spices and sauté until fragrant.
- Add the prepared onion-ginger paste and fry well.
- Add the Kashmiri red chilli powder (or red chilli paste).
- Add the lemongrass and dissolved Kerutuk spice mix.
- Cook until the oil separates from the masala.
- Add the chicken, potatoes, and salt.
- Mix well so the chicken is evenly coated with the masala.
- Add the pandan leaf.
- Cover and cook for a few minutes.
- Add the tamarind, coconut milk, and palm sugar.
- Add the toasted coriander, black pepper, cumin, and fennel powders.
- Cover and simmer until the chicken and potatoes are fully cooked.
- Add the kecap manis and toasted coconut paste.
- Add the whole green and red chillies.
- Add chicken powder if using.
- Simmer for a few more minutes.
- Your delicious Indonesian Ayam Kerutuk Kelantan is ready.
- Serve hot with steamed rice, yellow rice, or flatbread.
SPICE LEVEL
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