SHE HAS CRAVINGS

CHICKEN KUZI

Chicken Kuzi is a dish hailing from Kelantan, one of the Malaysian states where my Mom is from, and growing up, it has been one of the staple Eid dishes for our family. I’d describe it as a thick but sweet “curry” with a unique flavour profile that’ll entice your tastebuds like no other. It is best eaten with Roti Jala, plain sweet bread or rice.

Whilst Kuzi Spice (the key ingredient) is sold in abundance in Kelantan, obtaining it in Kuala Lumpur was a sport especially because it isn’t sold in the usual grocery stores (only in certain wet markets) but I’ve finally unlocked the secret blend to a good Kuzi Spice which only takes a few powdered spices obtainable in any grocery stores, combined and shaken together in an air-tight jar/container.

This dish requires a labour of love for sure, but the outcome is definitely worth it.

INGREDIENTS:

Chicken Marinade

  • 1 whole chicken (cut into 12 pieces)
  • Garlic & Ginger Paste: Blend together 1 handful of peeled garlic + 5 cm fresh ginger + 1/4 cup water
  • A few strands of saffron (optional)

To Pre-Fry before making the Kuzi Sauce

  • Vegetable oil for frying
  • 1/4 cup golden raisins
  • 1/4 cup sliced almonds/cashew nuts
  • Marinaded chicken

Kuzi Sauce

  • 2 Tbsp Ghee
  • Onion, Garlic & Ginger Paste: Blend together 1 large onion (peeled) + 2 handfuls of peeled garlic + 5 cm fresh ginger + 1/2 cups water
  • 4-5 Tbsp Kuzi spice
  • 1 bottle of ketchup (I use the brand Del Monte)
  • 500ml water (adjustable based on how thick/thin you want it to be)
  • 1 can evaporated milk (I use the brand Ideal or Carnation)
  • 2 cups of fried shallots paste (I just buy ready made fried shallots = bawang goreng and dry-blend it myself)
  • Salt and sugar to taste

BONUS: Kuzi Spice (Self-Blend)

You can definitely buy readily mixed Kuzi spice but if you can’t find it online/at any wet markets near you, you can blend it yourself. Just combine all the spices listed below in an airtight container and shake until well-mixed. I use a combination of spices from the brands Baba’s and Hexa but you can use any brand/brandless spices!

If this is too complicated for you – refer to my shortcut hack under “Additional Notes” at the end of this recipe post.

  • 1 Tbsp Coriander Powder
  • 1 Tbsp Chili Powder
  • 1/2 Tbsp Turmeric Powder
  • 1/2 Tbsp Nutmeg Powder
  • 1/2 Tbsp Ginger Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Fennel Seed Powder
  • 1/2 Tsp White Pepper/Black Pepper
  • 1/2 Tsp Five Spices Powder

HOW TO MAKE IT:

Chicken Marinade

  1. Marinade the chicken with the garlic and ginger paste + saffron. Make sure the chicken is well coated. Set aside.

Pre-Fry Before Making the Kuzi Sauce

  1. In a wok/deep pan/pot – heat up some oil for frying. Fry the golden raisins and sliced almonds for 4-5 seconds each. Fry separately, do not fry together.
  2. Fry marinaded chicken pieces until half-cooked – it should only take less than 10 mins. Remove from oil and set aside.

Assembling Together with the Kuzi Sauce

  1. Remove some of the oil used to fry your raisins, almonds and chicken. Add 2 tbsp ghee.
  2. Once ghee has melted in the oil, stir fry the onion, garlic and ginger paste until fragrant.
  3. Add 4-5 tbsp Kuzi Spice and mix well until Kuzi Paste has formed and is slightly darker in colour.
  4. Pour in 1 whole bottle of ketchup and around 500ml of water. Stir until well combined.
  5. Toss in the half-cooked fried chicken, pour in 1 can of evaporated milk, add 2 cups of fried shallots paste and toss in pre-fried raisins and almonds.
  6. Gently mix the assembled Chicken Kuzi until everything is well combined. Let it simmer under medium heat for 10-15 mins or until Kuzi sauce has thickened and you see oil floating at the top.
  7. Season with salt (around 3 Tsp) and lots of sugar (around 6-8 Tsp) – feel free to adjust accordingly. Gently stir again until your Chicken Kuzi has further thicken/reached your desired consistency.
  8. Top with more sliced almonds, coriander leaves, fried shallots and sliced red chillies (for colour) before serving – this is totally optional.

Watch the Video HERE.

Additional Notes:

  • Chicken Kuzi stores really well in the freezer and can be reheated for consumption even after a month.
  • If you can’t find ready-made fried shallots in any stores near you, just finely slice 20-30 pcs of fresh shallots, lightly coat with corn flour and deep fry them until golden brown.
  • Chicken Kuzi (or any Kelantenese dishes for the matter) are generally on the sweeter side so please feel free to adjust the amount of salt/sugar you put in to cater to your own tastebuds.
  • If you’re making your own Kuzi Spice blend, double or triple the recipe so you have Kuzi Spice in your pantry, ready for future usage.
  • SHORTCUT HACK: If it’s too much of a headache to buy/make Kuzi Spice, just use ready-made Biryani Spice which is usually available in any grocery stores – it’s a good Kuzi Spice dupe!