Indulge in the rich and aromatic flavors of Malay Spicy Chicken, a traditional dish bursting with warm spices and tender chicken pieces.
This recipe combines the bold flavors of ground cumin, nutmeg, turmeric, and cinnamon, enhanced by a touch of red pepper and cloves, creating a flavorful marinade that infuses the chicken with layers of taste. The addition of onions, garlic, and ginger stir-fried to perfection, along with a hint of lemon peel, adds depth and complexity to the dish. Finished with a tangy-sweet gravy made from vinegar and sugar, this hearty meal is best enjoyed alongside fluffy white rice, complemented by the freshness of chopped coriander. Malay Spicy Chicken is not only a feast for the senses but also a comforting dish that brings the essence of Malaysian cuisine to your table.
This recipe is a celebration of Malaysia’s culinary heritage, where every ingredient plays a crucial role in creating a harmonious blend of flavors. The combination of tender chicken pieces and aromatic spices, slow-cooked to perfection, results in a dish that is both comforting and satisfying. Perfect for a family dinner or a gathering with friends, Malay Spicy Chicken promises to delight with its robust flavors and vibrant colors. Whether you’re exploring Malaysian cuisine for the first time or looking to recreate a beloved dish, this recipe is sure to impress. Prepare to enjoy a culinary journey through Malaysia with every bite of this delicious and fragrant Malay Spicy Chicken.
Ingredients
- 500 gram chicken breast (cubed)
- 2 onions (cubed)
- 4 cloves garlic
- 1 teaspoon ginger (crushed)
- 1 teaspoon cumin (ground)
- 1 teaspoon nutmeg (ground)
- 1 teaspoon turmeric (ground)
- 1/2 teaspoon cinnamon (ground)
- 1/4 teaspoon red pepper (ground)
- 1/4 teaspoon cloves (ground)
- 3 tablespoons vegetable oil
- 1 teaspoon lemon rind
- 1 cup water
- 1 tablespoon sugar
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 4 cups cooked rice
Instructions
- Combine cumin, cinnamon, nutmeg, turmeric, red pepper, and cloves in a medium-hot wok. Lightly toast until fragrant. Remove the mixture to a bowl.
- Increase the wok's heat, add a little oil, and when sizzling, add the onions, garlic, ginger, and lemon peel. Stir-fry until lightly browned.
- Remove the onion mixture and stir-fry the chicken in small batches. Once all cooked, return all the chicken to the wok and add the spice mixture. Stir through the chicken.
- Stir in the water, sugar, vinegar, and salt. Bring to a boil until half of the water mixture evaporates and thickens into a tasty red gravy.
- Serve garnished with coriander alongside a cup of rice.
Nutritional Information
- Per serving
- Energy: 480 kcal / 2006 kJ
- Fat: 17 g
- Protein: 34 g
- Carbs: 47 g
