Saturday, April 20, 2013

Kuzi Ayam (Curry Chicken)- MFF Kelantan

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Looking at the curry gravy, you might wonder how much chilies inside this curry? Surprisingly this Kelantan style curry chicken not using any chilies! Tomato purée and tomato sauce are the main ingredients that give this dish 'curry' looks! Besides few spices lots of onion are used which make this curry chicken taste so great! The onions are first fried then grind before used. Those browned onion not only help thicken the gravy it also make this curry delicious! 

I prepared this Kelantan style curry chicken for lunch during weekend. I served with blue rice (colour from blue pea flowers/bunga telang), cracker (keropok) which is inspired by Kelantan Nasi Kerabu. Since my hubby and kids can't accept Nasi Kerabu I'm sure they have no problem of having blue rice with this flavourful curry chicken. Another family favourite dish discovered- Kuzi Ayam! Thanks Phong Hong for the recipe!

Adapted from Phong Hong Bakes
Kuzi Ayam (Kelantan Style Curry Chicken)
Ingredients :
(A) Dry Spice Mix
1 tablespoon ground coriander
1 teaspoon ground fennel
1 teaspoon ground cumin
*I grind above spices from the seeds

½ teaspoon ground white pepper
½ teaspoon ground ginger (grate from fresh ginger)
¼ teaspoon ground cinnamon

800g chicken, cut into pieces (used 2 chicken Maryland)
3 cloves garlic, finely pounded or grated
1 teaspoon salt

3 tablespoons ghee (omit)
3 tablespoons cooking oil
250g onions, thinly sliced (I used big onions and shallots)
30g almonds, blanched and halved (omit)
80g California golden raisins
80ml tomato puree
80ml tomato ketchup
400ml water (adjust according to your preference)
100 ml evaporated milk (replace with coconut milk)
*only add coconut milk at the end of cooking time

Methods :
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 (if using) and oil in a wok or large saucepan. Fry sliced shallots until crisp and golden brown and onion till soft, lightly brown.
*I fry separately for shallots and onions.
4. Drain fried shallots on paper towels. Grind shallots and onions till fine. Set aside.

5. With the same oil, fry the almonds (if using) over low heat until lightly coloured before adding the raisins. Cook under 1 minute to plump up the raisins. Drain almonds and raisins on a paper towel.

6. In the same wok, add the chicken pieces and cook until lightly browned around the edges. Some oil will release from the chicken.

7. Add ground spices, tomato puree, tomato ketchup, milk (if using), ground fried onions and water.

8. When it comes to a boil, reduce heat and cover the lid. Cook on low heat for about 20 minutes until the chicken is cooked and tender. Check from time to time to prevent base form burning (due to thick gravy).

9. The gravy should be fairly thick but if the mixture is too dry, thin down with a little hot water. Add coconut milk, raisins and almonds and cook for another 1 minute. Taste and adjust seasoning.

10. Serve with rice and enjoy!

Note: I used leftover curry chicken gravy as sauce for my family dinner meal- Curry spaghetti ! Simply delicious!

I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by Gertrude of My Kitchen Snippets


  1. See. I always thought a curry recipe uses curry - and a chili recipe uses chili. If you mix chili and curry, then is it a curry? Not in my world. But must be in yours.

  2. 我今天才千辛万苦的把ayam masak merah煮出来,现在又多一款yummy的curry鸡,

  3. Thank you Vivian for your support. This dish look delicious! I wanted to try out this dish but maybe later next month :)

  4. Vivian, glad you tried the dish!

  5. Wow, looks so delicious! Must cook more rice!

  6. Hi Vivian! This looks really yummy... Is this the non-spicy curry that Phong Hong made?

  7. Looks great! But I think I will go and add the Chili in anyway, haha!


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