Rose-Style Chicken

• 1 chicken (cut into 18, coated with turmeric & fried half cooked)

• 1 tablespoon ‘empat sekawan’ spice

• 1 pandan leaf

• 1 scallion (sliced)

• 1 lemongrass stem

• 1 teaspoon white cumin powder

• 1 teaspoon coriander powder

• ½ teaspoon masala salt

• 100gm paste canned tomatoes

• 100gm coconut milk

• 150gm QBB Ghee

• Sugar (to taste)

• Salt (to taste)

Material A: (Ground)

• 1 inch ginger

• 20gm dried chillies

• 40gm garlic

• 120gm onions

Material B: (Ground)

• 120gm tomatoes

• 80gm carrots

• 10gm cashews

1. 1. Saute QBB Ghee with ‘empat sekawan’ spice until fragrant and add onions and pandan leaves

2. 2. Add mixture A until the oil breaks and add the mixture B and mix well for 5 minutes

3. 3. Add lemongrass, tomato paste, cumin powder, coriander powder, masala salt & seasoning

4. 4. Stir well, add chicken & coconut milk.

5. 5. Cover the lid of the pot for 10 min with low heat

6. 6. Ready to be served with rice & cucumber pickle