About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, December 20, 2017

CHICKEN RASAM



CHICKEN RASAM

500 gm chicken,cut into small pieces

8 cup water (250ml cup)

2 big ripe tomatoes, chopped

½ tsp chilie powder

½ tsp turmeric powder

¼ tsp asafetida powder

50 gm tamarind, ( or to your taste ) squeeze with ½ cup water

30 gm coriander leaves,chopped

2 tbsp of oil ( I use gingerly oil )

1 tsp mustard seeds

2 dry chilies, broken

2 stalk curry leaves

Salt to taste

Pounded coarsely

8 small onions

2 green chilies

2 cm ginger

12 garlic

1 spring kari leaves

Grind coarsely

1 tbsp coriander seeds

1 tbsp black pepper

1 tbsp fennel seeds

1 tbsp cumin

1 stick cinnamon, break into pieces

4  cloves

2 cardamons

Dry roast all the above ingredients and grind coarsely.

1.    Heat the oil when the oil is hot add in the mustard seeds and dry chilies stir and add in the curry leaves mix well add in the asafetida powder, pounded ingredients,grinded ingredients, salt, tomato and mix well add in the turmeric and the chili powder and mix.


2.     Add in the chicken and coriander leaves and mix well fry till the chicken turn white, add in the water and tamarind juice mix well and let it simmer over a low heat till the chicken are well cook.




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