Recipe for Keruptut Chicken

All Recipes

Site Search Engine - Search Over 300,000 Recipes

Yield:

Ingredients:

Amount	Ingredient
1 x	1.5 kg chicken, cut into fairly big pieces
3 tbl	roasted grated coconut, pounded finely for kerisik
1/2 cup	coconut milk (add adequate amount of water to one grated coconut and squeeze for the required amount of coconut milk)
10 x	dried chillies, soaked and seeded
10 x	shallots, coarsely chopped
2 tbl	oil
	Spice ingredients (A)
1 x	thumb-size ginger
3 x	cm fresh turmeric root
3 x	cm galangal
2 tbl	chilli boh
2 tbl	coriander powder (ketumbar)
1 tsp	cumin (jintan putih)
1 tsp	fennel (jintan manis)
1 tsp	ground black pepper
	----------------- Part (B): ----------------
4 x	cardamoms (buah pelaga, split and use the seeds only)
4 x	cloves
3 x	cm cinnamon stick (kayu manis)
2 stalk	lemon grass, smashed lightly
2 x	piece dried tamarind skin (asam keping)
2 tbl	oil
	Seasoning
1/2 tsp	salt or to taste
1 tsp	sugar or to taste

Instructions:

Instructions: Method

Heat 2 tbsp of oil in wok. Fry shallots and dried chillies until fragrant. Remove and put into a food processor.

Add the spice ingredients (A) and process until mixture turns fine. Use 2 tbsp of this mixture to marinate the chicken, for 30-40 minutes.

Put coconut milk, remaining ground ingredients and ingredients (B) in a deep saucepot. Add the marinated chicken and bring to a low simmer.

Cook for 30-35 minutes or until gravy is semi-dry. Stir in kerisik and add seasoning. Continue to cook for 6-7 minutes or until chicken is tender.

Chefs note: This is typical Kelantanese rendang.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Kerstkransjes (Christmas Wreath Cookies) :: Kervorkian ...