Spicy Malaysian Chicken in Gravy

    1 hour 20 minutes

    Malaysian home cooking at its finest! This spicy chicken dish is called ayum kerutuk and is usually served at festive occasions as the preparation is a little elaborate.

    3 people made this

    Serves: 8 

    • 100g desiccated coconut to make kerisik (see recipe)
    • 1 1/2 kg chicken, cut into 8 pieces
    • 20 dried chillies, soaked in water, deseeded and ground
    • 1 tablespoon oil, for cooking
    • 10 onion shallots, sliced
    • 2 pieces dried tamarind slices
    • 4 cups (1 litre) coconut milk
    • 2 tomatoes, quartered
    • 3 fresh red chillies, cut longwise into quarters leaving the top intact
    • 1 pinch sugar, to taste
    • 1 1/2 cm cinnamon stick
    • 3 pieces star anise
    • 1 pinch salt, to taste
    • Spice Blend:
    • 30g coriander powder
    • 5 cardamom pods
    • 5 cloves
    • 1 teaspoon fennel seeds
    • 1 teaspoon cumin
    • 1 teaspoon black peppercorns
    • 4cm ginger
    • 4cm tumeric root
    • 4cm galangal
    • 2 lemongrass bulbs, sliced finely
    • 5 cloves garlic

    Preparation:20min  ›  Cook:40min  ›  Extra time:20min marinating  ›  Ready in:1hour20min 

    1. Toast the coconut over low heat until golden brown then remove. Pound in a mortar and pestle until it becomes a paste.
    2. Grind all the spice ingredients together in a food processor or mortar and pestle until fine.
    3. Marinate the chicken pieces for 20 minutes with the coconut paste, ground spices and half portion of the ground chillies.
    4. Heat a little oil in a frypan and fry the sliced shallots until slightly crispy then add half of the ground chillies. Stir fry until fragrant and then remove and set aside.
    5. Put the marinated chicken in a saucepan with the 2 slices of dried tamarind then cook over medium heat. Stir occasionally and when the liquid becomes slightly dry add the coconut milk and mix well.
    6. Bring to a boil and then reduce heat and simmer making sure to stir frequently. Cook until the gravy thickens then add the tomatoes, fried shallots and chillies.
    7. Season with salt and sugar to taste. Simmer for another 20 minutes until the chicken is cooked and oil rises to the surface.

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    Traditional dish and delicious.  -  26 Aug 2012  (Review from Allrecipes Southeast Asia)