Ayam Goreng Kunyit Berkuah, also known as Turmeric Fried Chicken with Gravy, is a delightful Malaysian dish that combines the aromatic flavors of turmeric, spices, and a rich gravy. This mouthwatering recipe is a perfect blend of crispy and tender chicken, coated with a golden yellow hue from the turmeric, and served with a savory gravy that complements it perfectly.
Whether you're a fan of Malaysian cuisine or simply looking to add some variety to your cooking repertoire, Ayam Goreng Kunyit Berkuah is a must-try dish that will surely impress your family and friends. In this article, we will guide you through the process of preparing this flavorful dish from scratch, sharing all the necessary ingredients, step-by-step instructions, and even the nutritional information.
Ingredients:
- 1 whole chicken, cut into pieces
- 2 tablespoons turmeric powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- Fresh cilantro or spring onions, for garnish
Instructions:
Marinating the Chicken
Frying the Chicken
Preparing the Gravy
Garnishing and Serving
In a large bowl, combine the turmeric powder, salt, black pepper, minced garlic, and grated ginger. Turmeric is the star ingredient in Ayam Goreng Kunyit Berkuah as it gives the dish its vibrant yellow color and distinct flavor. The combination of spices, garlic, and ginger adds a depth of flavor to the marinade. Make sure to mix the ingredients well to ensure the flavors are evenly distributed.
Next, add the chicken pieces to the bowl and coat them thoroughly with the turmeric mixture. The marinade not only imparts flavor but also helps to tenderize the chicken, resulting in juicy and flavorful meat. Make sure each piece is well coated, allowing the flavors to penetrate the meat. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for more intense flavor.
In a deep frying pan or wok, heat the vegetable oil over medium-high heat. The oil should be hot enough to create a sizzle when the chicken is added. To test if the oil is ready, you can drop a small piece of chicken into the oil. If it sizzles and starts to brown quickly, the oil is ready for frying.
Add the sliced onion to the pan and sauté until it becomes translucent and fragrant. The onion adds a subtle sweetness to the dish and enhances the overall aroma. Stir the onion occasionally to prevent it from burning.
Once the onion is cooked, carefully add the marinated chicken pieces to the pan, making sure not to overcrowd the pan. Crowding the pan can lower the temperature of the oil and result in soggy chicken. Fry the chicken until it is golden brown and crispy on all sides. This process may take about 8-10 minutes, depending on the size of the chicken pieces.
Once the chicken is cooked, remove the excess oil from the pan, leaving only about 2 tablespoons. This step helps to reduce the overall oiliness of the dish while still retaining the delicious flavors.
Pour in the chicken broth and soy sauce into the pan, and bring it to a boil. The combination of chicken broth and soy sauce forms the base of the gravy, providing a savory and umami flavor. The broth also helps to keep the chicken moist and adds a richness to the dish.
Reduce the heat to low and let the chicken simmer in the gravy for about 15 minutes, or until it is fully cooked and tender. Simmering the chicken in the gravy allows the flavors to meld together, resulting in a rich and flavorful dish. Make sure to cover the pan with a lid to retain the moisture and prevent the chicken from drying out.
Stir in the dissolved cornstarch mixture to thicken the gravy, and cook for an additional 2 minutes. The cornstarch acts as a thickening agent and helps to create a velvety texture for the gravy. Dissolve the cornstarch in water before adding it to the pan to prevent any lumps from forming. Stir the mixture continuously to ensure the cornstarch is evenly distributed and the gravy thickens.
Remove the pan from heat and garnish the Ayam Goreng Kunyit Berkuah with fresh cilantro or spring onions. The vibrant green color of the herbs adds a pop of freshness and complements the golden yellow chicken. The herbs also provide a subtle herbaceous flavor that balances the richness of the dish.
Transfer the Ayam Goreng Kunyit Berkuah to a serving dish and serve it hot with steamed rice or fragrant coconut rice (nasi lemak). The fragrant rice helps to soak up the flavorful gravy and complements the tender chicken perfectly.
Nutrition:
Serving Size: 1 piece of chicken with gravy
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 80mg
- Sodium: 650mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 25g
Choosing the Right Chicken
When preparing Ayam Goreng Kunyit Berkuah, it's important to choose a whole chicken or chicken pieces that are fresh and of high quality. The freshness of the chicken will greatly enhance the taste and texture of the dish. Look for chicken that has a pinkish color, firm flesh, and a pleasant smell. Avoid chicken that has a slimy texture or a strong odor, as it may indicate spoilage.
The Magic of Turmeric
Turmeric is the star ingredient in Ayam Goreng Kunyit Berkuah, giving the dish its vibrant yellow color and distinct flavor. Not only does turmeric add a beautiful hue to the dish, but it also offers a range of health benefits. Turmeric contains a compound called curcumin, which has powerful antioxidant and anti-inflammatory properties. Including turmeric in your diet can help boost your immune system and reduce the risk of chronic diseases.
Marinating for Maximum Flavor
Marinating the chicken in a mixture of turmeric, spices, garlic, and ginger is crucial to infuse the meat with flavor. The turmeric acts as a natural tenderizer and gives the chicken a vibrant yellow color. The combination of spices, garlic, and ginger adds layers of complexity to the dish, creating a well-rounded and aromatic flavor profile. Make sure to coat the chicken evenly and allow it to marinate for at least 30 minutes. This step not only enhances the taste but also tenderizes the chicken, resulting in moist and succulent bites.
Achieving Crispy Perfection
To achieve that perfect crispy texture, it's important to fry the chicken in hot oil until it turns golden brown. The high heat helps seal in the juices and creates a crispy outer layer while keeping the meat tender and juicy inside. Make sure not to overcrowd the pan, as it can lower the temperature and make the chicken soggy instead of crispy. Frying the chicken in batches allows each piece to cook evenly and ensures a crispy exterior.
The Flavorful Gravy
The gravy in Ayam Goreng Kunyit Berkuah is what takes this dish to the next level. The combination of chicken broth, soy sauce, onions, and spices creates a savory and aromatic gravy that complements the turmeric-flavored chicken perfectly. Simmering the chicken in the gravy allows the flavors to meld together, resulting in a rich and flavorful dish. The gravy not only adds moisture to the chicken but also provides a luscious sauce that pairs well with steamed rice.
Thicken it Up
If you prefer a thicker gravy, you can add a cornstarch mixture to the simmering gravy. Dissolve cornstarch in water and stir it into the pan, allowing it to cook for a couple of minutes until the gravy thickens. This step adds body to the gravy and helps it cling to the chicken, enhancing the overall eating experience. The cornstarch mixture creates a velvety texture and gives the gravy a glossy appearance.
Garnish for a Fresh Touch
Garnishing Ayam Goreng Kunyit Berkuah with fresh cilantro or spring onions adds a burst of freshness and color to the dish. The vibrant green of the herbs provides a beautiful contrast to the golden yellow chicken and adds a subtle herbaceous flavor. Simply sprinkle the garnish over the dish just before serving for an extra touch of freshness.
Pairing Suggestions
Ayam Goreng Kunyit Berkuah is delicious on its own, but it can be even more satisfying when paired with some complementary side dishes. Serve it with steamed rice or fragrant coconut rice (nasi lemak) to soak up the flavorful gravy. The fragrant rice provides a subtle coconut aroma that complements the rich flavors of the dish. Add some stir-fried vegetables or a refreshing cucumber salad on the side to complete the meal and add a contrasting crunch and freshness.
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the refrigerator. Ayam Goreng Kunyit Berkuah can be reheated in the microwave or on the stovetop. The flavors may intensify after being stored, making it even more delicious the next day. Just make sure to consume the leftovers within 2-3 days to ensure freshness and quality. The dish can also be frozen for longer storage. To reheat, thaw the chicken in the refrigerator overnight and then reheat it in the oven or on the stovetop until heated through.
A Taste of Malaysia
Ayam Goreng Kunyit Berkuah is a classic Malaysian dish that showcases the vibrant flavors and unique ingredients of the country's cuisine. By preparing this dish, you can experience a taste of Malaysia right in your own kitchen. Whether you're hosting a dinner party or simply craving some delicious comfort food, Ayam Goreng Kunyit Berkuah is sure to satisfy your taste buds and leave you wanting more.