Malaysian Indian Spicy Coconut Matata

Ingredients

In this adaptation, the original Kenyan Matata is transformed into a Malaysian Indian delight by incorporating the distinct flavors of Malaysian Indian cuisine. The original dish typically uses tomatoes, onions, and potatoes as the base, while the Malaysian Indian version replaces the tomatoes with coconut milk and introduces a blend of spices such as turmeric, cumin, coriander, and chili powder. This fusion dish brings together the best of both cuisines, resulting in a unique and flavorful experience. We alse have the original recipe for Matata, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
4. 4.
   Add the chicken or beef pieces to the pan and cook until they are browned on all sides.
5. 5.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, chili powder, and salt.
6. 6.
   Add the spice mixture to the pan and stir well to coat the meat evenly.
7. 7.
   Pour in the coconut milk and bring the mixture to a simmer.
8. 8.
   Reduce the heat to low, cover the pan, and let it cook for about 30-40 minutes, or until the meat is tender and cooked through.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Green chilies — Adjust the number of chilies according to your spice preference.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothes.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a few drops of hot sauce.
• Serve the Malaysian Indian Spicy Coconut Matata with steamed rice or naan bread for a complete meal.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder.
• Marinating the meat in yogurt and spices for a few hours before cooking can enhance the flavors.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Malaysian Indian Spicy Coconut Matata hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or naan bread for a satisfying meal.

Presentation advice

Present the Malaysian Indian Spicy Coconut Matata in a deep serving dish, allowing the vibrant red gravy to take center stage. Garnish with a sprinkle of fresh cilantro leaves for a pop of color.