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  • Keruptut Chicken

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    Keruptut Chicken
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 1.5 kg chicken, cut into fairly big pcs
    • 3 Tbsp. roasted grated coconut, pounded finely for kerisik
    • 2 1/2 c. coconut lowfat milk (add in adequate amount of water to one grated coconut and squeeze for the required amount of coconut lowfat milk)
    • 10 x dry chillies, soaked and seeded
    • 10 x shallots, coarsely minced
    • 2 Tbsp. oil Spice ingredients (A)
    • 1 x thumb-size ginger
    • 3 x cm fresh turmeric root
    • 3 x cm galangal
    • 2 Tbsp. chilli boh
    • 2 Tbsp. coriander pwdr (ketumbar)
    • 1 tsp cumin (jintan putih)
    • 1 tsp fennel (jintan manis)
    • 1 tsp grnd black pepper
    • 4 x cardamoms (buah pelaga, split and use the seeds only)
    • 4 x cloves
    • 3 x cm cinnamon stick (kayu manis)
    • 2 stalk lemon grass, smashed lightly
    • 2 piece dry tamarind skin (asam keping)
    • 2 Tbsp. oil Seasoning
    • 1/2 tsp salt or possibly to taste
    • 1 tsp sugar or possibly to taste
    • 1 tsp chicken stock granules

    Directions

    1. Method
    2. Heat 2 tbsp of oil in wok. Fry shallots and dry chillies till fragrant. Remove and put into a food processor.
    3. Add in the spice ingredients (A) and process till mix turns fine. Use 2 tbsp of this mix to marinate the chicken, for 30-40 min.
    4. Put coconut lowfat milk, remaining grnd ingredients and ingredients (B) in a deep saucepot. Add in the marinated chicken and bring to a low simmer.
    5. Cook for 30-35 min or possibly till gravy is semi-dry. Stir in kerisik and add in seasoning. Continue to cook for 6-7 min or possibly till chicken is tender.
    6. Chef's note: This is typical Kelantanese rendang.

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