RWB Golden Spiced Chicken with Creamy Coconut & Cashew

Prepare to dazzle your special someone with a dish that's as rich in flavor as it is in heart! This "RWB Golden Spiced Chicken with Creamy Coconut & Cashew" is a luxurious creation designed to impress, marrying the deeply aromatic spices of Rempah Warisan Bernam with tender chicken in a velvety, golden sauce. The harmonious blend of Rempah Warisan Bernam Chicken Curry Powder provides a robust foundation, while the earthy glow of Rempah Warisan Bernam Turmeric Pure, the vibrant warmth of Rempah Warisan Bernam Pure Chilli Powder, the citrusy whisper of Rempah Warisan Bernam Coriander Powder, and the deep aroma of Rempah Warisan Bernam Cumin Powder come together to create a symphony of flavors. Each spoonful promises a truly gourmet experience that will make for an unforgettable evening.

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RWB Golden Spiced Chicken with Creamy Coconut & Cashew

Yields: 4 servings

Prep time: 20 minutes (plus 30 minutes marination)

Cook time: 45 minutes

Ingredients:

For the Chicken & Marinade:

• 800g boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 cup plain full-fat yogurt
• 2 tablespoons Rempah Warisan Bernam Chicken Curry Powder
• 1 teaspoon Rempah Warisan Bernam Turmeric Pure
• 1 teaspoon salt

For the Cashew Paste:

• 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
• 1/4 cup water

For the Aromatic Base:

• 3 tablespoons ghee or cooking oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2-inch piece ginger, grated or finely minced
• 2 green chillies, slit lengthwise (optional, for extra heat)

For the Spice Blend:

• 3 tablespoons Rempah Warisan Bernam Chicken Curry Powder
• 1 tablespoon Rempah Warisan Bernam Pure Chilli Powder (adjust to taste for desired heat)
• 2 tablespoons Rempah Warisan Bernam Coriander Powder
• 1 tablespoon Rempah Warisan Bernam Cumin Powder
• 1 teaspoon Rempah Warisan Bernam Turmeric Pure
• 1/2 cup water (for mixing spices)

For the Sauce:

• 1 (400ml) can full-fat coconut milk
• 1 (400g) can crushed tomatoes or 1 cup tomato purée
• 1 tablespoon brown sugar (or to taste, to balance flavors)
• 1 teaspoon salt (or to taste)
• 1/2 cup water or chicken broth (as needed)

For Garnish:

• Fresh coriander leaves, chopped
• Thinly sliced red chillies (optional)
• Toasted slivered almonds (optional)

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with plain yogurt, 2 tablespoons of Rempah Warisan Bernam Chicken Curry Powder, 1 teaspoon of Rempah Warisan Bernam Turmeric Pure, and 1 teaspoon of salt. Mix well to ensure the chicken is evenly coated. Cover and let marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
2. Prepare Cashew Paste: While the chicken marinates, blend the soaked and drained cashews with 1/4 cup of water until you achieve a smooth, creamy paste. Set aside.
3. Sauté Aromatics: Heat the ghee or cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook gently, stirring frequently, until they are deeply golden brown and caramelized (this can take 10-15 minutes). Add the minced garlic, grated ginger, and green chillies (if using) and sauté for another 2-3 minutes until fragrant.
4. Bloom the Spices: In a small bowl, combine the remaining 3 tablespoons of Rempah Warisan Bernam Chicken Curry Powder, 1 tablespoon of Rempah Warisan Bernam Pure Chilli Powder, 2 tablespoons of Rempah Warisan Bernam Coriander Powder, 1 tablespoon of Rempah Warisan Bernam Cumin Powder, and 1 teaspoon of Rempah Warisan Bernam Turmeric Pure with 1/2 cup of water to form a thick paste. Add this spice paste to the pot with the aromatics. Cook, stirring constantly, for 5-7 minutes until the paste darkens, becomes very fragrant, and the oil starts to separate. This step is crucial for developing deep flavor.
5. Sear the Chicken: Add the marinated chicken pieces to the pot. Increase the heat slightly and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides. Do not worry about cooking it through completely at this stage.
6. Simmer the Sauce: Stir in the crushed tomatoes or tomato purée, full-fat coconut milk, brown sugar, and additional salt (to taste). Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is tender and cooked through, and the sauce has thickened slightly. Stir occasionally to prevent sticking.
7. Add Cashew Cream: Stir in the prepared cashew paste. Cook for another 5-10 minutes, uncovered, allowing the sauce to thicken further and the flavors to meld beautifully. If the sauce becomes too thick, add a little water or chicken broth to reach your desired consistency.
8. Final Touches: Taste and adjust seasoning as needed – you might want a pinch more salt or sugar to balance the flavors.
9. Serve: Ladle the RWB Golden Spiced Chicken into serving bowls. Garnish generously with fresh chopped coriander, thinly sliced red chillies, and toasted slivered almonds (if using).

Serve this exquisite dish with fluffy basmati rice, warm naan bread, or a simple side of raita to complement its rich flavors. Enjoy your gourmet culinary masterpiece!

This recipe features our heritage collection:

Chicken Curry Powder

Turmeric Pure

Pure Chilli Powder

Coriander Powder

Cumin Powder