Kota Bahru Chicken

Kota Bahru Chicken

This recipe takes a little more time than the others but well worth a go. Given to my mum years ago by my Aunty Marie, it was a popular dish in my household. It’s a perfect experimental dish for a weekend when you’ve got a little more time to on your hands.

I promise that it will be a firm favourite and one that you will be making again and again.

Ingredients:

  • 8 chicken thighs

For The Marinade:

  • 1 teaspoon of tumeric
  • 1 teaspoon of ground coriander
  • 1 teaspoon of black pepper
  • salt

For The Garnish:

  1. Slice all vegetables.
  2. Cut chicken breast into chunks or strips.
  3. Warm a sauce pan on a medium heat and add peanut sauce.
  4. Add chicken once sauce is warm
  5. Cook chicken until tender
  6. Once chicken is tender, add vegetables and cook just long enough for your vegetables to have a crunch.

Instructions:

  1. Rub the chicken evenly all over with the marinade and set aside in the fridge for at least half an hour.
  2. Whilst the chicken is in the fridge, slice the onion, garlic and ginger into juliennes, and deep fry till golden brown. You have to watch this process closely as it can burn in the blink of an eye. Drain on kitchen towel and set aside.
  3. Using the same oil that you fried the sliced ingredients in, deep fry the chicken until golden brown and cooked thoroughly until the juices run clear. Drain on kitchen towel.
  4. In a clean wok or frying pan, warm the jar of sambal, then add the chicken pieces and coat evenly.
  5. Serve garnished with the fried ingredients, and the chopped coriander.