Thursday, October 8, 2015

Buah Keluak Kari Ayam/Chicken Curry


Some things are rather difficult to explain. Well, not sure if you will agree but at least 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, I doubt that will ring the bell for any lay person out there. Still, whatever, let me try my utmost best. Supposedly buah keluak is easier said as  the fruit or nut or hard skin dark brown thingy (ahahaha!!) or perhaps the pictures seen later will be the best option.

Prior to cooking buah keluak, you have soak it at least overnight or a day. Some claim you have to soak for one week. What for?? 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. Thus, soak keluak overnight, scrub as many times to scrub off whatever that's sticking on the hard skin, then lightly cracked and cooked. 

As for keluak's taste - rather mushy, or perhaps you should ask your friends who love it, but assured, either you like it 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 its taste in this Indian style curry with spices and curry leaves. 

Ingredients
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

Method
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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9 comments:

  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

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  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!!

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

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

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

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  6. This sounds so authentic...so much liked

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