EXCEPTIONAL recipe! I cook a lot of ethnic food with a focus on authentic indigenous flavors, and I can testify that this dish is completely irresistible, simple and carefree and so perfectly Malaysian - a blend of multicultural tastes that is unique and amazing. you know that dish on Chinese buffets advertised as "smoked" chicken chunks that have a savory, sweet, slightly-sticky delicious brownness without a glaze or sauce? this is quite reminiscent of that recipe. I cut boneless chicken breasts into large chunks and put it in the marinade (and forgot it) in a bag in the fridge for 2 days, and it *still* came out moist, tender and with an amazing flavor that was smokey, sweet, exotic and aromatic. I agree that you should do this on a day you can open your windows as the smoking curry in the marinade when it cooks in the oil can be strong (although the taste of the chicken does not come out with a strong curry flavor). Tip: you can set out a bowl of white vinegar which will dissipate the odor in a couple hours. I do agree this should be pan-fried for crispness on the outside, but be careful of the oil and heat being too high or the chicken can char easily. served this with jasmine rice, salad and some fresh fruit (mango and pineapple with calamansi/honey/ginger dressing) and it was superb! Terima kasih to you and your mother, Saadiah!
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EXCEPTIONAL recipe! I cook a lot of ethnic food with a focus on authentic indigenous flavors,...