How to Make Thick And Delicious Date Cooked Chicken

Just like curry, this dish is very famous among the Malay community, also believed to be the result of the influence of Indian cuisine. It’s very spicy, but the color is a bit faded because it doesn’t have chili powder in the spice mix. Che Nom will show you detailed ways to prepare this classic dish. Delicious eaten with white rice, sambal belacan and ulaman ulaman. Also suitable to be eaten with tomato rice.

Ingredients:

• Ingredients for the puree:
  • 3 garlic cloves
  • 3 shallots
  • 2 inches of ginger
• Ingredients for the spice mix:
  • 1 pack of date spices/ 3 tablespoons
  • less water
• Ingredients for chicken cooked with dates:
  • 1/2 chicken
  • 1 cinnamon stick
  • 2 star anise flowers
  • 4 cardamom seeds
  • 2 cloves
  • curry leaves
  • 1/2 chicken
  • 1 young carrot
  • 1 potato
  • 1 small bowl of liquid coconut milk
  • 1 large onion
  • 1 small bowl of thick coconut milk
  • 1 biji tomato
  • 2 green chilies, halved
  • 2 red chilies, halved
  • 3 rice chilies
  • salt to taste

How to Prepare:

1. Roughly slice the garlic, shallot and ginger. Finely pound in a mortar.
2. Heat oil in ½ a small bowl. We need enough oil so that the spices cook perfectly.
3. Saute 4 spices, i.e. cloves, star anise, cardamom and cloves.
4. Add 1-2 curry leaves. Fragrant if we add curry leaves in stir-fry.
5. After that, add the finely mashed ingredients, stir until golden and fragrant.
6. Put the date spice mix into the pan. Stir until the spices dry and the oil breaks.
7. Once dry, add a little water. After drying the second time, Che Nom adds a little water…if you are diligent, repeat this step 2-3 times until our spices are completely cooked.
8. Add the chicken that has been cleaned, approximately ½ head.
9. Add the carrots and potatoes cut into large cubes
10. Add 1 small bowl of melted coconut milk. If you use boxed coconut milk, you can just add water at this time.
11. Also add 1 large onion cut into 6.
12. When the carrots and potatoes are soft, open the lid of the pan and add the condensed coconut milk, approximately 1 small bowl.
13. Add the tomatoes cut into 4 pieces, red chilies, green chilies and rice chilies.
14. Add some tamarind water. If you want to replace it with sour cream, you can.
15. Season with enough salt.