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Malay Spicy Chicken
 

Combine cumin, cinnamon, nutmeg, turmeric, red pepper, and cloves then in a medium hot wok lightly toast until fragrant.

Remove the mixture to a bowl an increase the wok's heat, add a little oil and when sizzling add the onions, garlic, ginger and lemon peel and stir fry until lightly browned.

Remove the mixture and stir fry the chicken in small batches. Once all cooked return all the chicken to the wok and add the

Spice mixture and stir through the chicken.

Stir in the water, sugar, vinegar and salt

Bring to boil until half the water mixture evaporates and thickens to a tasty red gravy.

Serve garnished with coriander beside a cup full of rice. serves 4


 
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Chili
The Chili is a member of the Capsicum family and is closely related to the Tomato.
The Chili was unknown in Asia until Europeans introduced it there from Peru and Mexico.
 
 
 
 
 

 

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