Kuzi ayam

A traditional Malaysian chicken dish

Kuzi Ayam is a traditional Malaysian dish that features chicken cooked in a rich, spiced gravy. It is a popular dish in the northern states of Malaysia, particularly in Kelantan and Terengganu. The dish is known for its aromatic blend of spices and the use of coconut milk, which gives it a creamy texture.

Ingredients

Kuzi Ayam served with rice

The main ingredients in Kuzi Ayam include:

• Chicken – typically cut into pieces.
• Coconut milk – used to create a creamy and rich sauce.
• Spices – such as coriander, cumin, fennel, and cinnamon.
• Onions, garlic, and ginger – for the base of the gravy.
• Tomato paste – adds a tangy flavor and rich color.
• Dried fruits – such as raisins or dates, which add sweetness.
• Nuts – often almonds or cashews, for texture and flavor.

Preparation

The preparation of Kuzi Ayam involves several steps:

1. Marinating the Chicken: The chicken pieces are marinated with a mixture of spices, including turmeric, coriander, and cumin, to infuse them with flavor.
2. Cooking the Base: Onions, garlic, and ginger are sautéed until golden brown. Spices such as cinnamon, cloves, and star anise are added to the mixture.
3. Creating the Gravy: Coconut milk and tomato paste are added to the sautéed mixture, creating a rich and creamy gravy.
4. Simmering: The marinated chicken is added to the gravy and simmered until tender. Dried fruits and nuts are added towards the end of cooking.

Serving

Kuzi Ayam is traditionally served with rice, such as nasi minyak or nasi briyani, which complements the rich flavors of the dish. It is often accompanied by pickles or sambal to add a spicy contrast.

Cultural Significance

Kuzi Ayam is often prepared for special occasions and celebrations, such as weddings and festivals. It is a dish that reflects the cultural diversity of Malaysia, incorporating influences from Malay cuisine, Indian cuisine, and Middle Eastern cuisine.

Related pages

• Malaysian cuisine
• Curry
• Nasi minyak
• Nasi briyani