4
10 min
20 min
Slow Cook
Stove Top
WHAT YOU NEED
- 1/2 pkt (15 g) Malay spice
- 500 g Chicken thigh, chopped
- 1 eggplant, cubed
- 1 onion, chopped
- 2 tsp kecap manis*
- 2 tbsp white vinegar
- 1 tsp brown sugar
- 400 ml coconut milk
HOW TO MAKE
Sauté onion, 5 min. Add spice, sauté 1 min.
Add chicken and eggplant sauté, 5 min.
Mix vinegar, sugar and kecap manis with coconut milk and add to dish. Cover and simmer 20 min.
HOW TO SERVE
Serve with steamed rice, pineapple and cucumber achar*
HINTS & TIPS
SIDES & CONDIMENTS
Pineapple cucumber achar:
1 tbsp white sesame seeds toasted
100 g pineapple pieces
100 g cucumber sliced
2 tsp sweet chilli sauce
1 tsp vinegar
1 tsp sugar
Mix all ingredients together in a bowl.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Omit salad and serve with steamed broccoli.
Reduce meat: 250 g chicken + 200 g cooked chickpeas.
ALTERNATIVE
Kecap manis = sweet soy sauce
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ORIGINS
According to ancient archives, the origins of this world-renowned dish can be traced back to the Minangkabau community of Padang in West Sumatra and were created, according to ancient archives, as early as 1000-1200AD when Indian traders would bring spices across the Bay of Bengal. The Minang people then began migrating to the Malaysian Peninsula to trade, bringing this spice-rich curry with them.
