A twist on the traditional Indonesian dish, sayur lodeh (mixed vegetable coconut broth), this spicy version has added butter chicken, and makes a hearty, one-pot meal for the whole family.
- 4 pieces chicken thigh, cut into bite-sized pieces
- 50 ml yoghurt
- 1 tbsp garlic paste
- 1½ tbsps ground cumin
- 2 tsps ground coriander
- 2 tsps ground ginger
- 2 tbsps vegetable oil
- 3 tbsps butter, softened
- 1 onion, sliced
- 200 ml chicken stock
- 1 carrot, thickly sliced
- 100 g cabbage, cut into bite-sized pieces
- 2 tomatoes, cut into quarters 100 ml coconut milk
- Salt, to taste
In a large bowl, mix the yoghurt, garlic paste, cumin, coriander and ginger. Marinate the chicken pieces in the mixture for 30 mins.
Heat oil and butter in a heavy-based pan. Add onions and cook, stirring until onions are lightly browned.
Add in marinated chicken and cook, stirring until chicken is half cooked, about 5 mins.
Add in the chicken stock and carrots, and simmer for 15 mins or until chicken is tender.
Add in cabbage, tomatoes, chillies and coconut milk. Once vegetables are tender, season with salt to taste and turn off heat. Serve with rice.
Text: Sa’idah Sheikh Jaffar/The Malaysian Women’s Weekly / Photos: Robin Yong/Blu Inc Media / Art Direction: Chin Chee Leong / Recipe & Food Styling: Cindy Koo