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Sunday, 29 July 2012

Malaysian chicken gravy(sambal ayam)

Chicken 500 gms
Onion chopped 1
Ginger garlic paste 1 tbsp
Cinnamon 1 inch
Cloves 3
Bay leaf 1
Fennel seeds 1 tsp
Thai Red chilli paste 3 tbsp
Tomato chopped 1
Oil and salt as required
1.      In a pan add oil, fennel seeds, cinnamon, cloves and bay leaf
2.      Add onion and saute well
3.      Add chicken and ginger garlic paste. Saute well
4.      Once chicken starts oozing out water add salt and cook in low flame
5.      Once the chicken is done and water dries up well, add chilli paste and tomato
6.      Saute till raw smell goes off
7.      Adjust salt
Serve with flavoured rice or briyani

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