Malay Spicy Chicken

Name: Malay Spicy Chicken
Cuisine: Malaysian
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

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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.

Malay Spicy Chicken

For: 4

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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.