Ayam Prune Pedas - Braised Spicy Chicken with Prunes

5.0 from 5 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Malaysian

Ingredients: Chicken Fruit

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 8

Ingredients

• 1 chicken, cut into 8 pieces (I use drumsticks)
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 4 tablespoon oil, divided
• 2 star anise
• 2 whole cloves
• 8 cardamom pods, bruised
• 1 inch cinnamon stick
• 2 tablespoon curry powder
• 1/2 cup water
• 2 tablespoon oyster sauce
• 2 tablespoon dark soy sauce
• 2 tablespoon palm sugar, or to taste
• 1 teaspoon salt, or to taste
• 1/2 cup chopped prunes (about 10 prunes)
• Grind the following into spice paste
• 100 gram shallot
• 4 cloves garlic
• 2 inch ginger
• 10-15 dried red chilies, soften in hot water

Instructions

1. Marinate chicken with salt and turmeric for 15 minutes.
2. Heat 2 tablespoons of oil in a wok over medium heat. Fry chicken for 8 minutes, or until the skin is golden brown. Set the chicken aside to drain over a strainer or wire rack.
3. Puree shallot, garlic, ginger, and red chilies into a smooth paste.
4. Heat 2 tablespoons of oil in a wok over medium heat. Fry chili paste, star anise, cloves, cardamom pods, and cinnamon stick for 3 minutes, or until fragrant.
5. Add curry powder and fry for another 2 minutes.
6. Add water, oyster sauce, dark soy sauce, salt, and palm sugar to the wok.
7. Once the sauce boils, return the fried chicken to the wok and mix well. Reduce the heat to a simmer. Cook with the lid on for 20 minutes or until the chicken is fully cooked and has absorbed the sauce.
8. Add more salt and sugar as needed, then add chopped prunes to the wok and cook for 3 minutes.
9. Turn off the heat, transfer the dish to a serving plate, and serve immediately with steamed white rice.