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Spice Paste

  • Ghee 200.0 g
  • Cardamom 5.0 pc
  • Star Anise 5.0 pc
  • Cinnamon (1 inch) 20.0 pc
  • Pandan Leaves 1.0 pc
  • Shallot, sliced 200.0 g
  • Garlic, sliced 50.0 g
  • Red & Green Chillies, roughly chopped 20.0 g
  • Coriander Leaf, roughly chopped 20.0 g
  • Parsley, roughly chopped 10.0 g
  • Curry Leaves 20.0 g
  • Fresh Tomato, roughly chopped 60.0 g
  • Curry Powder, mixed with water 250.0 g
  • Chilli Powder 50.0 g
  • Turmeric Powder 30.0 g


Raja Kuah Knorr 2016's winning dish, from Chef Budiman Bistari Mohamed



  1. Spice Paste

    • Heat up ghee, sauté shallots and pandan leaf till fragrant.
    • Add in garlic, ginger, spices, red chilies, green chilies, coriander leaves, parsley, curry leaves and tomatoes. Saute till it turns into a paste.
    • Add in curry powder, chili powder, turmeric powder and saute till oil rises to the surface. Turn the fire down.
    • Split the finished spice paste into two. Set aside one half, and season the other half with Knorr Chicken Stock, black pepper, salt and sugar. Leave to cool.
  2. Protein

    • Marinate the minced meat with the seasoned spice paste.
    • Mix in a bit of yoghurt, fats or ghee.
    • Paste the minced meat onto the rib and leave to marinate for an hour in the refrigerator.
    • Once cool, brown the prepared meat for 2 minutes to seal in the juices and to enhance the taste of curry on the meat. Set aside.
  3. Gravy

    • Using the same pan as where you browned the meat, use the remaining ghee to saute the remaining spice paste.
    • Add the water and yoghurt. Bring to boil.
    • Add in the browned meat and season with Knorr Chicken Stock, black pepper, salt and sugar. Cook till gravy comes to a boil and the meat has cooked completely.
  4. Assembly

    • Serve with zaatar bread or cooked white rice.