Chicken Kerutub (Kerutub Ayam)


250 ml Cooking oil
250 ml Coconut cream, extracted from 1 grated coconut
1.5 kg Chicken, cut into pieces
1 tbsp Tamarind pulp, mixed with 2 tbsp water, squeezed and juice strained
Salt and sugar to taste
Whole Spices (for frying)
4 Cloves
4 cm length Cinnamon stick
5 Cardamoms
Finely Ground
2 tbsp Dried chili paste
2 tbsp Pounded roasted grated coconut (kerisik)
10 Shallots, peeled
4 cloves Garlic, peeled
2 cm knob Ginger, peeled
2 cm knob Galangal, peeled
1 tbsp Dried shrimp paste (belacan) powder
25 g Meat curry powder
125 g Kurma curry powder




Heat cooking oil in a pot over medium heat. Fry whole spices until fragrant. Add ground ingredients and stir-fry until aromatic and oil separates. Add coconut cream and chicken. Cook until boiling and chicken is tender. Add tamarind juice and season with salt and sugar. Leave to boil and cook until gravy thickens.

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