Thursday, October 8, 2015

Buah Keluak Kari Ayam/Chicken Curry

Some things are difficult to explain, don't you agree? Well, not sure if you will agree but at least it is for me. Take for example the buah keluak from Malacca. The direct intellectual translation in English is pangium edule. That too I copied from wikipedia but seriously, what does that say for the average person like me? Nothing. Just says that I am good at copying. So let me try, try and try in the laywoman's terms. Easier said as the fruit or nut or the hard skin dark brown thingy (ahahaha!!). You will see the picture later because I made sure I took instead of taking you all over to confuse you further.

Before cooking, the buah must be soaked at least overnight or lets say for a day. Some claim you have soak for one week. What for?? I don't get it how people come to their own conclusion. They also said that when you soak for a week, ensured you won't kick the bucket after eating. Neh!! Stop it. I cooked, I ate and here I am alive and kicking. So, just overnight, scrubbed as many times to scrub off whatever that's sticking on the hard skin, then lightly cracked and cooked. 

Now coming to the taste - another thing I don't know how to say. Perhaps you should ask your friends who've eaten and they probably know better how to tell. But one thing is certain. Either you like or you don't. My other half refused to touch despite making another batch with fish (recipe coming up later). He basically didn't like. Anyway, that's up to him. I like the taste. So the end of the story about keluak  because I don't feel like writing any more. Even if I do, basically just going round and round and back to square one. The recipe quite a basic one like an Indian curry with spices and curry leaves. The taste - what you do think after looking at the pictures?? I of course must brag what - so nice, so delicious, so fabulous but the practically is that its a spicy vibrant curry. 

8-10 buah keluak (how to prepare - as said, soak overnight and scrub every now and then with a brush. Before cooking, lightly crack and soak in some water)


400g chicken - cut into bite sizes
1 tsp ginger paste
1 tsp garlic paste
** mix chicken with ginger paste and garlic paste and keep aside
6 shallots - crushed/smashed
2 sprigs curry leaves
Some asam/tamarind juice
1/4 cup oil
Salt for taste

For the curry paste
1 1/2 tbsp plain chilli powder (or as needed)
1/4 tsp garam masala/mix spice powder
1 tsp cumin powder
1 tsp fennel powder
1 1/2 tsp coriander powder
** Mix with some water for a thick paste

Heat oil.
Saute shallots.
Add curry paste.
Fry and cook till aromatic and oil splits.
Add chicken and keluak with the water.
Gently stir and cook till chicken is tender.
Note: pour more water for more gravy.
Add curry leaves, pour tamarind juice and season with salt.
Stir, simmer and remove from heat.
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  1. I heard that buah keluak is a very difficult ingredient to prepare & takes a lot of time. Guess I'll just sit back & enjoy your cooking, Nava :D

  2. Back after a vacation…Missed a few posts.....will catch up!! Chicken curry looks so delicious...any no. of recipes for chicken are welcome..will try out for sure!!

  3. I have never seen those buah keluak exotic! The chicken curry looks amazingly delicious.

  4. I was not aware of this ingredient until I read here.. bt the chicken curry looks mouth watering

  5. I have never heard about buah keluak before.looks interesting


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