Recipe adapted from Chef Wan’s Simply Sedap
4 pcs chicken breast
1 tbsp curry powder
1 tsp tomato paste
1 cup passata
½ cup thick yoghurt
½ cup water
handful of dark raisins
1 tbsp kerisik (roasted dessicated coconut, pounded like there’s no tomorrow)
salt and sugar
2 tsp dried chilli paste
5 shallots, finely minced
1 small knob ginger, finely minced
Heat a little oil in a wok and saute chilli paste, shallots, ginger and curry powder till fragrant.
Add the tomato paste, passata and chicken.
Add in yoghurt, water, raisins and salt and sugar and simmer over low heat until the gravy thickens.
Add in kerisik.
To serve, garnish with fresh coriander, raisins and cashew nuts.