Recipe Description
Chef Rram’s Chicken Kala is a famous dish in Penang and compliments other dishes when having Nasi Kandar. Chef Rram is the Indian speciality chef at The Resort Café, Sunway Resort Hotel & Spa.
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Recipe Ingredient
- Kala paste
- 250 g cooking oil
- 20 g star anise
- 10 g cinnamon stick
- 5 g cardamom pods
- 10 g mixed fenugreek (halba campur)
- 150 g shallot (minced)
- 50 g ginger (minced)
- 80 g chilli boh (A blend of dried and fresh red chillies)
- 100 g meat curry powder
- 40 g curry powder
- 100 g chilli sauce
- 60 g dark soya sauce
- 250 g water
- salt to taste
- 50 g tomatoes (chopped)
- 60 g coriander leaves
- 50 g green chilli
- 5 g lime leaves
- Chicken marinade
- 2.5 kg chicken (cut into pieces)
- salt to taste
- 50 g ginger juice
- 100 g shallot juice
- 25 g turmeric powder
- 20 g chilli powder
- 80 g dark soya sauce
Instructions
- Marinate the chicken with all the ingredients and keep aside for 20 mins and then deep-fry.
- Heat the pan with oil and add star anise, cinnamon, cardamom, bay leaves, curry leaves followed by mixed fenugreek (halba campur). Sauté for a while and then add minced shallot, garlic, ginger and fry for awhile until golden brown.
- Add the chilli boh and fry for a few minutes. At this point reduce the flame and add both the curry meat powder and curry powder. Add a little water and cook until it becomes a thick paste. Add the fried chicken followed by chilli sauce, chopped tomatoes, green chili, coriander and lime leaf. Lastly season with salt and sesame seed.
