Delight your family with a traditional Malay dish that can be replicated with the McCormick® spices found in your kitchen.

  • 30min

    prep time

  • 45min

    cook time

  • 16




Nutrition information (per serving)


  • Cut whole chicken into 8 parts and marinade them with McCormick® Sea Salt Grinder and Ground Turmeric. Set aside for 30 - 45 mins.

  • Heat up a wok of oil and deep fry the chicken pieces till they turn golden brown. Strain and set aside.

  • Blend red onion, ginger, galangal and lemongrass in a blender or food processor. Add in McCormick® Crushed Red Pepper, Minced Garlic and 1/2 cup of vegetable oil and blend the mixture into a paste.

  • Heat up a wok with 1/2 cup of vegetable oil, add in McCormick® Cinnamon Stick, star anis, cardamom and ground clove to sautee till they become fragrant.

  • Add in the paste and cook the sauce till it bubbles then lower the heat. Stir well till the sauce is thoroughly cooked and oil separates from it.

  • Add in canned tomato, coconut milk and chicken pieces. Bring up the heat for the mixture to boil and then lower heat to simmer.

  • Cook until sauce thickens, season with salt and it is ready to serve.