Ayam Bunga Betik

Deep frying the chicken after marinating in turmeric powder and salt would produce a faster result but I was in no hurry.

Ayam Bunga Betik (Papaya Bud Chicken)

2 chicken drumsticks, chopped into pieces

2.5 tbsp papaya buds
2 senduduk leaves (straits rhododendron)
1 yellow / red / green bell pepper, diced

Grind into a paste:
1 medium red onion
2 cloves of garlic

Malaysian Cooking

0.8cm fresh turmeric
0.8cm ginger

A:
6 curry leaves
1 tsp madras curry powder
1 tsp kurma powder
2 tbsp water

B:
1 tbsp tomato sauce
1 tbsp chilli sauce
1/4 cup chicken stock
Sugar and salt to taste

• Boil the papaya buds with senduduk leaves for 5 mins.
• Drain and discard the leaves. Reserve the papaya buds.
• Saute the paste in 2 tsp of oil until fragrant.
• Toss in ingredients A and fry for 1 min.
• Add the chicken and fry until color changes.
• Add ingredients B and cook for 5 mins.
• Toss in the bell pepper and thermal cook for 1 hour.
• Mix in the papaya buds before serving.

 (Recipe from here)