Kuzi chicken is a Malaysian chicken curry with a twist. It is often confused with ayam masak merah, though it has a milder, sweeter taste.

Originally from the east coast, Kuzi chicken was often prepared for joyous and grand occasions within the Kelantanese Malay community. To this day, it is associated with celebrations and family reunions.

Ingredients

• 1 whole medium-sized chicken, cut into at least 4 pieces
• 50g raw cashews
• 50g raisins
• 30g ginger
• 10 cloves garlic
• 3 tablespoons kurma powder
• 1 tablespoon garam masala powder
• 160g red onions, sliced
• 115g tomato paste
• 250ml water
• 250ml cooking oil
• 250ml milk
• 3 pandan leaves, tied together
• 2 tablespoons sugar
• 1.5 teaspoon salt

Method

• Blend the ginger and garlic into a paste. Set aside.
• Heat the cooking oil in a wok or medium-sized pot.
• Fry the cashews until they turn golden. Be careful as this will not take long and you don’t want them to burn. Remove from the oil.
• Fry the raisins quickly, about 10 seconds, in the hot oil. Remove and set aside.
• In the same oil, fry the red onions for about three minutes.
• Add the ginger and garlic paste, garam masala and kurma powder. Stir for one minute.
• Add the water, chicken, pandan leaves and salt. Coat the chicken with the sauce and simmer for one minute.
• Add the tomato paste and sugar. Stir to combine with the sauce, and simmer for 10 minutes until it thickens.
• Add milk and let it cook for eight minutes. Add more water for a thinner consistency if preferred.
• Toss in half the cashews and raisins. Stir gently.
• Garnish with the remaining cashews and raisins and serve hot with fragrant rice.

This article first appeared in butterkicap.com.

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