SPICY QUAIL WITH CURRY LEAVES

Name: SPICY QUAIL WITH CURRY LEAVES
Prep time: 5 s
Cook time: 40 s
Total time: 45 s
Yield: 4
Cuisine: Asian - style
Ingredients: 1 nos Quail Meat Only Raw,1 Tablespoon Spices Turmeric Ground,30 Grams Onion small/ Shallot,5 Centimeters Spices Ginger Ground,10 Grams Curry Leaf,200 Grams MAGGI® Chilli Sauce,1 Unit Dried Tamarind Slice,1 Tablespoon Coconut Milk,1 Teaspoon Sugar,1/2 Teaspoon Salt,1/2 Teaspoon MAGGI® Chicken Stock Cube,1/2 Teaspoon MAGGI® CukupRasa™,2 cups Oil,1/4 Milliliter Water Tap Drinking

Preparation time
45 min
Difficulty Intermediate
Number of servings
4

Ingredients

1 nos Quail, Meat Only, Raw
1 Tablespoon Spices, Turmeric, Ground
30 Grams Onion, small/ Shallot
5 Centimeters Spices, Ginger, Ground
10 Grams Curry Leaf
200 Grams MAGGI® Chilli Sauce
1 Unit Dried Tamarind Slice
1 Tablespoon Coconut Milk
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Teaspoon MAGGI® Chicken Stock Cube
1/2 Teaspoon MAGGI® CukupRasa™
2 cups Oil
1/4 Milliliter Water, Tap, Drinking

Preparation

1

Wash the quail and dry with a paper towel. Next put it in a mixing bowl and marinate with salt and turmeric powder and set aside for a few minutes.
2

Preheat wok over medium heat and add cooking oil followed by the marinated quail bird. Fry until golden brown and crispy. Set aside.
3

Preheat wok over medium heat and add 2 tbsp of cooking oil. Sauté with sliced onions and curry leaves until golden brown.
4

Add in ginger and garlic and stir until thickened. Add in MAGGI® Cukup Rasa, MAGGI® Chicken Stock and tamarind skin for taste and sauce.
5

Add cooked quail bird to a plate and pour the cooked sauce on top of it, while it is still hot. Ready to serve. Serve together with MAGGI® Chilli Sauce.