Ayam Buah Keluak

Buah Keluak? What is buah keluak? Its the hard nut. If I am not mistaken, only from Malacca and one which is a popular take for Nyonya and I think for Eurasian dishes too (Nyonya Acar Fish, Chicken Vindaloo, Ayam Pongteh & Masak Lemak Ikan Masin Nenas). Picture is attached, so? Have a look and find out if you have seen Buah Keluak before, or you have tasted before, or you have no clue whatsoever what is buah keluak. I? I am quite a buah keluak hero. Tasted. Love it. And not only once. To prepare the buah keluak before you cook? Quite a thing actually. Soak overnight. Enough. Overnight will do and do not fall for the wise cracks who will tell you, you must soak for a week. What a madness advice? Lemme repeat myself again. One night will do or a whole day and while at it, scrub the nuts as many times as possible. Why? You want to ensure that all those, whatever clinging on the nuts are thoroughly scrubbed away and before cooking, give a good crack. Just a crack or a bang with whatever you have for a crack on the nuts. That's about it for cleaning the nuts. Next of course is the cooking and this is the chicken (Rendang Ayam, Ayam Goreng Berempah, Ayam Masak Tiga Rasa & Ayam Masak Merah), cooked buah keluak. Just a simple recipe. The curry style with our pantry friendly ingredients and our Ayam Buah Keluak will be ready. The taste? Well, what should I say? Quite like a muddy gooey inside of keluak which definitely will click and jive with spicy and aromatic curry. 

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 back 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.