Preparation Time
15 minutes
Cooking Time
15 minutes
Serving Size
4-6 pax
Ingredients
Chicken Marinade:- ½ chicken
- 1 teaspoon turmeric powder
- 1 teaspoon fine salt
- 500 ml cooking oil
- 1 large onion
- 3 cloves garlic
- 1 inch ginger
- 2 tablespoons cooking oil
- 2 tablespoons kuzi spice mix
- 1 can Kimball Traditional Tomato Pasta Sauce
- 50 ml evaporated milk
- 250 ml water
- Salt & sugar to taste
- Fried raisins & cashew nuts
Method
-
A. Chicken Marinade
- Coat the chicken with turmeric powder and salt. Marinate for 20 minutes.
- Heat the oil and fry the chicken until golden. Set aside.
-
B. Chicken Sauté
- Heat the oil and sauté the blended onion, garlic and ginger until fragrant and slightly golden.
- Add the kuzi spice mix and a little water. Sauté until the oil separates.
- Add the Kimball Traditional Tomato Pasta Sauce. Stir to combine, then add the fried chicken.
- Pour in the evaporated milk, stir well and allow the sauce to simmer gently over medium heat. Season with salt and sugar to taste.
- Add the garnish ingredients, raisins and cashew nuts. Stir gently until well combined. Ready to serve.
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