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MALAYSIAN-STYLE SPICED CHICKEN


My first Malaysian dish. This Malaysian-inspired dish boasts a blend of both Indian and Asian Influences.
Malaysian-Style Spiced Chicken
12 ounces skinless, boneless chicken thighs or breast halves
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 tsp red chilli powder
1/4 teaspoon ground cloves
2/3 cup water
1/4 cup cider vinegar
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon peanut or vegetable oil
1 tablespoon freshly grated ginger
4 garlic cloves, finely minced
2 medium onions, cut into thin wedges
1 medium red or green bell pepper, cut into strips
1/2 of a stalk lemongrass, cut into 2-inch pieces, or 1/2 teaspoon finely shredded lemon peel
3 tablespoons coarsely chopped roasted peanuts
Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces.
In a medium bowl, combine coriander, cumin, turmeric, nutmeg, cinnamon, ground red pepper, and cloves. Add chicken; stir to coat; set aside.
For sauce, in a small bowl stir together water, vinegar, sugar, cornstarch and salt. Set aside.
Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions, bell pepper and lemongrass or lemon peel. Stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok. If used, discard lemongrass.
Add chicken mixture to wok. Stir-fry for 3 to 4 minutes or until chicken is tender and no longer pink, scraping bottom of wok constantly to prevent spices from sticking. Push chicken from center of wok.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through.
Serve with rice or naan. Sprinkle individual servings with chopped roasted peanuts.

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2 comments:

Nicole Hansen said...

I am going to make this recipe this morning but I notice you forgot to indicate the amount of ground red pepper.

Sunita Rathore Tanwar said...

Oh!!! I am sorry I forgot to write the quantity. You can put 1/2 tsp of chilli powder. Hope it comes out well. Best of luck.