This is recipe is courtesy of our resident master chef Jothi Murugesu who hails from Malaysia. This is a dish that she has cooked many times for us fellow volunteers and we continue to crave this over and over. This recipe comes from her family’s Tamil roots and shows how Malaysian cuisine is indeed a mix of different traditions and culture. Try out this simple recipe and prepare yourself for some spicy goodness!
| Ingredients | |
|---|---|
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1 kg chicken
3 large onions, paste
2 large tomatoes, pureed
1 Tbsp garlic paste
1 Tbsp ginger paste
2 tsp coriander powder
2 tsp cumin powder
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1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
2 Tbsp oil
Salt to taste
Chopped coriander for garnish
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- Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.
- Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.
- Add chicken pieces into the masala. Stir well and cook till they are golden brown.
- Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.
- Garnish with chopped coriander and serve.
