31 Exotic Malay Chicken Kuzi Curry - Kuzi Ayam fit for newbie.

Lots of people enjoy cooking as well as believe it makes the perfect relaxing leisure activity. A kitchen that is loaded with fresh food that scents tasty is particular to make anyone's state of mind a bit lighter. It can sometimes seem tough, however, to pinpoint recipes that work for you or advice that results in an eventually successful dish. Possibly this Malay Chicken Kuzi Curry - Kuzi Ayam dish is the one you are looking for.

Kuzi ayam is a very unique thick based curry. Traditionally it is best eaten with white rice, sambal belacan and ulam-ulaman or Malay salad. Kuzi ayam or ayam masak kuzi is a traditional food in Kelantan, Malaysia.

Provide Chicken Meat (cut into pieces).
Provide [Garlic Turmeric Paste] - ground well.
Use Garlic.
Provide Ginger Root.
Provide Turmeric Root.
Provide [Caramelised Onions].
Use Yellow Onions (finely sliced).
You need Butter/Ghee.
You need to prepare Salt.
Use [Sauce].
You need Red Onions (diced roughly).
Provide Shallots (sliced finely).
Use Ripe Tomatoes (diced finely).
Use Almonds (flaked).
Prepare Raisins or Sultanas.
Prepare Cardamom Pods.
You need to prepare Star Anise.
Use Evaporated Milk (like Ideal) or Cream.
Use Kuzi Spice Mix (see below).
Provide Honey (optional).
You need Ghee/Butter.
Prepare Salt.
You need [Kuzi Spice Mix].
Use Coriander Powder.
You need Cumin Powder.
Use Fennel Powder.
Use White Pepper Powder.
You need Ground Cinnamon.
You need Ground Cloves.
Prepare Ground Nutmeg.
You need to prepare Ground Mace.

Short Tips:

Some people say a salad spinner is superfluous because they are large and kind of annoying to wash, however if you've got space for a pot then you have room for a salad spinner. Not only does a salad spinner make washing herbs and greens a snap, it can easily dries them so much more efficiently than towels may.

MARINADE: marinate the Chicken with 1/2 the Garlic Turmeric Paste and 1/2 tsp Salt, for 30 minutes or more..
ALMONDS & RAISINS: heat 3 Tbsp of Cooking Oil on a low heat. Toast the Almonds until it's light brown, then remove and set aside. Next, fry the Raisins until they puffed up, remove and set aside..
CARAMELISED ONIONS: heat 2 Tbsp of Ghee or Butter on a low heat. Add the Yellow Onions and Salt. Then Sauté the Onions until they brown all over. Remove, and let it cool. Once cooled, ground the Caramelised Onions into a paste..
CHICKEN: heat 3-4 Tbsp of Cooking Oil on high heat. Fry the Chicken until brown all over. Remove and set aside..
SAUCE: add 2 Tbsp of Ghee or Butter on medium heat. Fry the Cardamom Pods and Star Anise for a few seconds (until they pop). Fry the remaining Garlic Turmeric Paste until fragrant. Next, fry the Shallots and Red Onions until fragrant. Then add 1 Tbsp of Kuzi Spice Mix and mix well. Then, add the Tomatoes and 1 cup of Water. Mix well and bring it to a simmer. Cook until the Tomatoes are soft and disintegrating..
ASSEMBLY: add the Caramelised Onions and mix well until they dissolve. Then add the Milk, the Chicken, the Raisins, Honey, Almonds and mix well. Serve with Rice or Bread..
This is a dark Kuzi Curry, with extra Caramelised Onions and Chillies..

Candlenuts are added to thicken the curry. Oh there is nothing like a good chicken curry!! I am of course talking about a good Malaysian chicken curry!! I still remember very vividly going to the wet market (not my favourite place to be because of the forever wet floor!) with the ladies of the household; chickens are choosen to be slaughtered. I must admit that I am not a curry expert.

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