Chicken Keremak Recipe

Chicken Keremak Recipe

(Malaysian Recipe)

1.5kg chicken, cut into bite-size pieces

1½ teaspoons salt

3 tablespoons cooking oil

2 tablespoons ghee (clarified butter)

20 shallots, peeled and sliced

5 cloves garlic, peeled

250ml coconut cream, squeezed from 1 grated

  coconut with a little water added

750ml coconut milk, squeezed from same grated

  coconut with sufficient water added

3 red chilies, left whole

3 green chilies, left whole

3 tomatoes, halved

3 tablespoons evaporated milk

1 lime juice, squeezed

2 teaspoons salt or to taste

Ingredients to be ground:

3 tablespoons coriander seeds

3 tablespoons poppy seeds

2 teaspoons fennel seeds

2 teaspoons cumin seeds

2 teaspoons ground white pepper

10 cashew nuts

Spices:

1.25-cm stick cinnamon

5 cloves

5 cardamoms

3 pieces mace

Method:

Season chicken with ground ingredients and 1½ teaspoons salt.  Leave for 30 minutes.  Heat oil and ghee in a curry pot.  Lightly brown shallots and garlic.  Add spices and fry until fragrant, then add chicken and stir-fry until almost dry.  Pour in coconut milk and bring to the boil, then reduce heat and simmer for 15 minutes.  Add chilies, tomatoes, coconut cream, evaporated milk and lime juice.  Simmer for 5 minutes more.  When meat is tender, add salt to taste.