Back when I started blogging in 2012, we used to have quite a number of blog hop events. One of them was Malaysian Food Fest which showcased food from the states in Malaysia. Each month featured a different state and hosted by a different blogger.
It was fun because you could participate and have your dish featured in the final tally for the month. Through such events, I was motivated to try many recipes and learnt new dishes as I went along. Alas, those bloggers who were active in organizing such events have retired and no longer update their blogs.
It was through one of the events that I attempted Kuzi Ayam, a very delicious Kelantanese chicken curry.
Until today, I am not able to find rempah kuzi (kuzi spice mix) and have had to rely on making my own mix. At the Kuala Terengganu market, if you want rempah kuzi, the lady at the spice shop will ask you how much meat you want to cook and then she will casually take a plastic bag and scoop spices from the many bags of spices arranged around her. She is like a master spice mixer.
I shall share the recipe again here (taken from the now discontinued Flavors Magazine).
Commit this to memory - 1 tablespoon coriander powder, 1 teaspoon fennel powder, 1 teaspoon cumin powder, 1/2 teaspoon white pepper, 1/2 teaspoon ginger powder and 1/4 teaspoon cinnamon powder.
Put all these spices together and mix them all up to become a very aromatic spice mix.
This curry is easy in the sense that there is nothing to be blended unlike Kari Kapitan. But...you will have to peel and slice some onions and fry it until golden brown.
But what to do. The base of this curry and what makes it thick and delicious are browned onions. This is what you are looking for :
Then you briefly fry the chicken pieces in the aromatic onion oil, add in the kuzi spice mix and some liquids together with the fried onions.
I have not eaten this curry in a long, long, time and when I tasted the gravy, I was like WOW! Sedapnya!!!
If you keep this curry overnight, it will taste even better. I am so glad I took the effort to revisit this Kuzi Ayam recipe.
Let me reproduce the recipe here because the one I posted earlier is so messy.
Recipe source : Adapted from here
Kuzi Spice Mix :
- 1 tbsp ground coriander
- 1 tsp ground fennel
- 1 tsp ground cumin
- 1/2 tsp white pepper
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
Mix all the spices together and set aside
- 1 kg chicken legs (3 large chicken legs, thigh and drumstick separated)
- 3 cloves garlic, finely pounded or crushed
- 1 tsp salt
- 350g big onions (about 4 big onions), thinly sliced
- enough oil for frying onions
- 4 tbsp black raisins
Liquid mixture. Mix together :
- 6 tbsp tomato puree
- 6 tbsp tomato ketchup
- 100 ml evaporated milk
- 400ml water (adjust according to how much gravy you want)
- Salt to taste
1. Marinate chicken with garlic and salt and set aside.
2. Heat enough oil in wok and fry sliced onions in two batches until golden brown. Remove and drain on paper towels.
3. Remove excess oil and leave about 4 tbsp of oil in the wok.
4. Briefly fry the raisins to plump them up, remove and set aside.
5. Add the chicken pieces and stir fry until chicken changes color.
6. Add the kuzi spice mix and continue to fry the chicken, coating with the spice mix and taking care not to burn the spices.
7. Add the fried onions and liquid mixture, stir and bring to a simmer. Stir every now and then to prevent burning.
8. Simmer for about 40 minutes or until chicken is tender. Season with salt to taste.
9. Add raisins and serve.