Wednesday, 28 August 2013

Tilah's Mum Chicken in Red Gravy @ Tilah's Mum Rose Chicken (Ayam Masak Merah Mak Tilah @ Ayam Ros Mak Tilah )




I have few friends asking that I post this recipe soon. This recipe is my mother's recipe. Not that I am singing my own mother's praises but most of the people who had tasted this dish, would end up asking for the recipe. I would say that this is my mother's signature dish. This was also one of the dish that I had prepared for my guests who came over to my house last weekend. I hope that you will enjoy this dish as much as they do and it will be worth it and just right for your pots, pans and taste buds.

I will have to clarify though that the recipe I am providing below is based on one whole chicken which is of a much smaller portion even though my pictures showed bigger portions. As you can see from one of the pictures below I had blended the chilli paste separately from the wet spices as I find it easier to do so when I have to cook bigger portions and when a few of the dishes that I am cooking on the same day requires chilli paste as one of their ingredients. On a normal day when I cook this dish, I would blend the chilli together with the wet spices.

For those who have been waiting, I hope this recipe comes just in time...

The ingredients would be:

1 whole chicken cut into pieces - cleaned and marinated in some turmeric powder and salt and fried till cooked and set aside
1 large onion - finely sliced
2 pieces of star anise
3 pieces cloves
3 pieces cardamoms
2 cm cinnamon
1 stick good sized lemon grass - crushed (otherwise, you may use 2 sticks)
1 spoon tomato puree
1 spoon meat curry powder
1 small bowl of water (you can add slightly more if your gravy is too dry)
2 spoons sugar
1 small packet of fried shallots
salt to taste

(*items to be blended)
30 stalks of dried red chillies* - slit in halves, deseeded, boiled and cleaned
(you can add more if you want it more hot and spicy)
2 large onions*
6 garlics*
2 cm ginger*

Method:



1. Heat oil in wok and sauté the sliced onions.


2. Continue to sauté until the onions are caramelized.


3. Add in the lemon grass, star anise, cloves, cardamoms and cinnamon.


4. Saute for five minutes or until fragrant. 
 

5. Add in the blended ingredients and the curry powder and continue to sauté until oil separates.


6. Once you do the ladle slide test and oil has started to collect at the gaps of your sautéing mix, the oil has separated. In other words, the sautéing mix is cooked.


7. Add in the tomato puree and sauté for another two to three minutes.


8. Now add in water, sugar and salt and stir.


9. Bring the cooking gravy to a boil.


10. Once oil has started to collect at the top of your boiling gravy, add in the tomatoes. 


11. Simmer for about two to three minutes.


12. Add in the fried chicken and fold them into the cooking gravy. Now would also be a good time to add in the fried shallots and fold them together with the chicken into the gravy.


13. Simmer for another two to three minutes. Off the fire and serve.


Do give this recipe a try. I am sure you will love it. Meanwhile, Happy Kitchen-ing!!






2 comments:

  1. Hi Tilah, I like your personal blog for recipes! An apt title "Tilah's Kitchen" to showcase your cooking talent along with captivating pictures to entice viewers! Kudos for your creativity and innovative ideas! Keep me posted with all your recipes as I've become one of your ardent followers! Cheers!

    ReplyDelete
    Replies
    1. Thank you Kala for the kind words of encouragement.

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