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Chicken Kuzi (Spicy Chicken in Tomato Gravy) Recipe

Chicken Kuzi (Spicy Chicken in Tomato Gravy) Recipe

Chicken Kuzi (Spicy Chicken in Tomato Gravy) Recipe

This is a rich, curry-like dish, but with a sweeter taste and thicker consistency. You may serve this with bread or rice.

Ingredients :

    • 1 chicken, cleaned and cut into 16 pieces, rubbed with salt
    • 3 chicken livers, washed
    • 6 cloves garlic, ground with several saffron strands
    • 11/2 cup (375 ml) oil, for frying
    • 3 tablespoons ghee or butter
    • 3 tablespoons oil
    • 2 cups (500 ml) water
    • 1/2 cup (125 ml) milk
    • 3 tablespoons tomato ketchup
    • 3 tablespoons tomato puree
    • 10 shallots, sliced and fried in oil until crispy brown, placed between kitchen towels, then crushed
    • 1 teaspoon sugar
    • Salt, to taste
    • 150 g (1 cup) raisins, fried in oil for 1 minute over low heat, to garnish
    • 150 g (1 cup) slivered almonds, fried in oil over low heat, to garnish

Spice Paste :

    • 1 teaspoon cumin powder
    • 1 teaspoon fennel powder
    • 1 teaspoon ground white pepper
    • 1 teaspoon ginger powder
    • 1 teaspoon cinnamon powder
    • 8 cloves
    • 2 star anise pods
    • 5 cardamom pods
    • 1 nutmeg
    • 2-cm (3/4-in) ginger
    • 2-cm (3/4-in) galangal root
    • 10 shallots

Method :

    1. Rub the chicken pieces and chicken livers with the ground garlic and saffron strands. Set aside for 10 minutes.
    2. Heat the oil in a wok over medium heat and fry the chicken pieces and liver separately for less than 5 minutes each. Remove and set aside separately. When the chicken livers are cool enough to handle, cut into small pieces and set aside for use as garnish.
    3. Grind all the Spice Paste ingredients into a fine paste in a mortar or blender, adding a little water, if necessary, to keep the blades turning.
    4. Heat the ghee and oil in a saucepan. Fry the Spice Paste for 2 minutes, then pour in the water, milk, tomato ketchup and tomato puree. Stir to mix well. Add the crushed crispy fried shallots and continue stirring.
    5. Add the chicken pieces, sugar and salt. Simmer until the chicken is cooked. Turn off the heat. Garnished with the fried chicken livers, fried raisins and almonds before serving.

Serves 4–6
Preparation time : 15 mins
Cooking time : 30 mins

See also Malaysia Cooking “Grilled Chicken in Coconut Milk (Percik) Recipe”