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Malaysian Wok Fried Indian Spiced Chicken with Capsicum
by Rasa Sayang Spice Market Cafe (Penang, Malaysia)
Directions
Serves 4.
Heat oil with cinnamon, cloves, cumin seeds and cardamom in a saucepan.
When cumin seeds start to spatter, add chicken and fry until lightly browned.
Add ginger, garlic paste and tomatoes and continue frying for another 5 minutes.
When chicken is done, add in the capsicum.
Serve with steamed rice.
Ingredients
- 2 tbsp Curry oil
- 1 tbsp Cumin seeds
- 6 pcs Cloves
- 10 pcs Cardamom
- 1 pc Cinnamon bark (approx. 8cm long)
- 3.5 oz. Onion, finely chopped
- 0.5 oz. Garlic, blended to paste
- ½ lb. Canned tomatoes, roughly chopped
- ¾ tbsp Turmeric powder
- 1 tbsp Chilli powder
- .04 oz. Garam masala powder
- .8 lbs. Chicken breast, cubed
- 3.5 oz. Red and yellow capsicum, dried
- .5 oz. Ginger, blended to paste
For Garnishing
- 1.4 oz. Ginger, julienne
- .7 oz. Cilantro, chopped
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).