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Malaysian style chicken curry in black bowl with flatbreads on the side
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Malaysian Pickled Chicken

Course: Side Dish
Cuisine: Malaysian

Ingredients

  • Coriander seeds – 2 tbsp
  • Cloves – 4
  • Cumin seeds – 2 tsp
  • Turmeric powder – 1 tsp
  • Nutmeg – 1 tsp finely grated
  • Cardamom pods – from 4 cardamoms
  • Cinnamon bark – ½ inch
  • Chicken on the bone – 1 kg
  • Dry red chilli – 8
  • Shallots – 10 thinly sliced
  • Ginger – 1 tsp grated
  • Garlic cloves – 4 grated
  • Lemon grass stalk white part only – 2, finely chopped
  • Ghee – 2 tbsp
  • White vinegar – ½ cup
  • Sugar – 1 tsp
  • Mint leaves – for garnish
  • Coriander leaves – for garnish

Instructions

  • Dry roast the whole spices, cool and grind with the powdered spices (except dry red chilli) in a grinder/mortar and pestle.
  • Marinate the chicken pieces with the spice mixture and salt; leave for at least 30 minutes. (It is not necessary to use the entire spice mixture, use according to taste and spice preference)
  • Soak the dry red chillies in water for 30 minutes. Squeeze excess water and process along with shallots, ginger, garlic and lemon grass to get a coarse paste.
  • Heat ghee in a deep pan, add the aromatics paste and stir-fry on medium heat to remove rawness. Add the marinated chicken pieces and brown.
  • Then add enough water for gravy, vinegar, sugar and salt to taste. Cook till the chicken pieces are tender.