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Weekly Recipe
... enlighten you and your family with scrumptious meal.
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(B) Arab Style Chicken
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Middle East Cuisine
(B) Arab Style Chicken |
| Ingredients: |
| 500g |
Chicken, cut into bite-size |
| 2 tbsp |
Cooking oil |
| 1 tbsp |
Ghee |
| 50g |
Shallot, sliced |
| 10g |
Garlic, sliced |
| 50g |
Tomato puree |
| 200 ml |
Water |
| 50g |
Evaporated milk |
| 1 tbsp |
TUMIX® Chicken Stock Seasoning |
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| X: blended into paste form |
| 1 |
Medium tomato |
| 150g |
Shallot |
| 1 tbsp |
Fennel |
| ˝ tbsp |
Cumin |
| 20g |
Ginger |
| 10cm |
Turmeric |
| 1 tbsp |
TUMIX® Chicken Stock Seasoning |
| ˝ tbsp |
AJI-SHIO® Flavoured Black Pepper |
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| Methods:
(1) Marinate chicken with (X) paste for 30 min.
(2) Heat cooking oil & ghee in a wok, sauté shallot & garlic until fragrant.
(3) Add in tomato puree, water & evaporated milk.
(4) Bring to a boil then add in chicken & TUMIX® Chicken Stock Seasoning.
(5) Stir well to combine & simmer for 15-20 min. Stir occasionally to prevent from sticking to the wok. Add some water if needed.
(6) Turn off the heat when the chicken is cooked & the gravy is thick enough to coat the chicken.
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Copyright 2007, Ajinomoto (MALAYSIA) Berhad. All rights reserved.
All other trademarks and copyrights are the property of their respective holders.
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