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Receta Keruptut Chicken
by Global Cookbook

Keruptut Chicken
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Ingredientes

  • 1 x 1.5 kg chicken, cut into fairly big pcs
  • 3 Tbsp. roasted grated coconut, pounded finely for kerisik
  • 2 1/2 c. coconut lowfat milk (add in adequate amount of water to one grated coconut and squeeze for the required amount of coconut lowfat milk)
  • 10 x dry chillies, soaked and seeded
  • 10 x shallots, coarsely minced
  • 2 Tbsp. oil Spice ingredients (A)
  • 1 x thumb-size ginger
  • 3 x cm fresh turmeric root
  • 3 x cm galangal
  • 2 Tbsp. chilli boh
  • 2 Tbsp. coriander pwdr (ketumbar)
  • 1 tsp cumin (jintan putih)
  • 1 tsp fennel (jintan manis)
  • 1 tsp grnd black pepper
  • 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 piece dry tamarind skin (asam keping)
  • 2 Tbsp. oil Seasoning
  • 1/2 tsp salt or possibly to taste
  • 1 tsp sugar or possibly to taste
  • 1 tsp chicken stock granules

Direcciones

  1. Method
  2. Heat 2 tbsp of oil in wok. Fry shallots and dry chillies till fragrant. Remove and put into a food processor.
  3. Add in the spice ingredients (A) and process till mix turns fine. Use 2 tbsp of this mix to marinate the chicken, for 30-40 min.
  4. Put coconut lowfat milk, remaining grnd ingredients and ingredients (B) in a deep saucepot. Add in the marinated chicken and bring to a low simmer.
  5. Cook for 30-35 min or possibly till gravy is semi-dry. Stir in kerisik and add in seasoning. Continue to cook for 6-7 min or possibly till chicken is tender.
  6. Chef's note: This is typical Kelantanese rendang.