Malbi is a sweet curry stew that consist a rich spice with a sweet and slighly tangy after taste. Malbi is a herrtitage recipe from Palembang, South Sumatra Province in Indonesia. Malbi is similiar to Smoor (Dutch) or Semur (Indonesian) that usually made of beef. Slightly different with my Semur Daging Sapi (Indonesian Braised Beef Shank in Sweet Soy Sauce), Malbi contains coconut milk and much more richer spice, while Semur is more peppery. Despite the common taste of malbi, i like it even more with rather peppery and tangy aftertaste. The sweet taste comes from kecap manis or sweet soy sauce and palm sugar while the tangy or polite sour after taste comes from asam gelulur or dried sliced Garcinia atroviridis. You can replace the asam gelugur with tamarind paste or lime juice.
Malbi ayam or chicken sweet and tangy curry cooking technique is similiar to Kalio (Brown Rendang or Stewed Beef in Spicy Brown Coconut Curry). The chicken is stewed or slow cooked with a constant gently stirring to prevent the spices burned out. Gently heat is needed to make the coconut milk got caramelized and formed a thick and oily broth. Just like other typical Indonesian dish, this sweet chicken curry is usually serve with a lot of deep fried sliced shallot and chopped spring onion.
I like to make sweet chicken curry with ayam kampung or malay chicken. I like to cut the kampung chicken into a bite size to reduce the cooking time. Since the kampung chicken is leaner and rather though, you need about 1- 1.5 hours to make it tender and needed more if you cut it into regular size. If you using the regular chicken, it takes nothing more than 40 minutes.
Ingredients:
Sweet and tangy Chicken Recipe:
- 1 kampung chicken (about 1 kg), cut into 20 section (bite size)
- 2 daun salam (Indonesian bay leaves)
- 2 sereh (lemongrass), bruised
- 2 tbsp kecap manis (sweet soy sauce)
- 2 tbsp gula merah (palm sugar)
- 300 ml santan kelapa kental (thick coconut milk)
- 2 slice asam gelugur *optional*
- 1 tbsp kelapa sangrai (toasted and grounded coconut pulp) *optional*
- 3 cm cinnamon stick
- 1 star anise
- 2 tbsp oil
- 2 cup water
- salt to taste
Sweet Chicken Curry Spice Paste Recipe:
- 12 bawang merah (shallots)
- 8 bawang putih (garlic)
- 3 cabe merah (chillies) *optional*
- 1 tbsp lada (white peppercorn)
- 3 cm ginger
- a pinch of fennel seed
- a pinch of caraway seed
Garnish:
- deep fried shallot
- chopped spring onion
- cilantro leaves or flat leaves parsley
Instruction:
How to make sweet chicken curry :
- Heat op oil in a heavy bottom sauce pan, saute the spice paste until fragrant
- Add the bay leaves, cinnamon stick, star anise and coconut milk, continue to saute another 5 minutes
- Add the chicken and the rest of ingredients, bring to boil
- Simmer and continue stirring until the chicken is tender
- Serve with garnish and steaming hot rice
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mmmhh yummy 🙂
Yum! This looks great!
Looks great. 🙂
I really like this recipe! Seems like something I could actually make! 🙂
What a flavourful and tasty curry Deddy.
🙂 Mandy
This or something very similar I had a couple of years ago in Amsterdam – they have fantastic Indonesian restaurants. It was delicious – didn’t know that is was such a slow cooking dish and with all those ingredients. We never give the food we are eating any deeper thoughts when eating on restaurant.
Great story you tell about the dish and the photos just jumps at me.
This looks lipsmackingly delicious! Love your plating.
p.s I have a grinder designed for all the grains, so I don’t have to soak them.
I really enjoy sweet and tangy recipes and this looks like a dish that I would really like to try – wonderful array of flavors, great description and recipe and your pictures are just fabulous – the chicken looks so tender and tasty! What a great post!
Hope you are having a wonderful weekend!
The dish looks so yummy, never tried a sweeter version of chicken, will bookmark this.
Thanks for stopping by the blog.
Lovely recipe ( I like that you mention can substitute with lime juice, I think it will be very refreshing) and nice photos Dedy. Have a great weekend! 😀
beautiful and delicious dish as always, chicken curry is always my fave ^^
Oh my…I just had dinner but I’m getting hungry again and salivating just by looking at your pictures and reading your description about the spices. What a great combination. And I think it’s nice to use leaner chickens, they have a lot more flavor, in my opinion. 🙂
This chicken dish sound so yummy!
It looks ever so luscious! Curries are so tasty and this one is no exception, I’m sure.
Cheers,
Rosa
This looks superb!
pasti maknyus dah ini..
Although this dish looks marvelous.it seems so complicated and intimidating. You’re fabulous chef!
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