Ingredients

1 whole chicken (cut into 16)

Yellow food colouring

25g Rempah Kuzi (I used 1 pack of Rempah Kuzi Haji Halim)

1 can of evaporated milk

1100ml of chicken broth

1/2 cup or black raisins 

1/2 cup peeled slivered almonds

1 big Holland onion (sliced thin)

1 tbsp ghee

400 ml cooking oil

1/2 bottle of tomato sauce (preferably Del Monte)

1 tbsp tomato puree

1/2 cup of water

Salt and sugar

Instructions

1. Boil the chicken in a big pot with a dash of yellow food colouring until half cooked. Drain the chicken and keep the chicken broth for the gravy. 
2. Toast slivered almonds in a hot pan until browned. Remove the almonds and add in some oil. Deep dry the raisins until they poof up and set aside. Add in the sliced holland onion until caramelised and set aside. 
3. Blend the caramelised onion with half of the toasted almonds and set aside. 
4. Mix the tomato sauce, tomato puree and water in a bowl. 
5. Heat up the cooking oil and ghee. Add in the sauce mixture and sauté until the sauce separates. 
6. Add in the blended onion, Kuzi powder and chicken broth. Cook for 10 minutes over low heat, stirring occasionally. 
7. Add in the evaporated milk. Leave to cook over low heat for 20-30 minutes, stirring occasionally. 
8. After the gravy is well mixed, add in the half cooked chicken and continue to cook for another 10-15 minutes over low heat. Salt and sugar to taste. Add water if the sauce is too thick. 
9. Fold in the remaining toasted almonds and fried raisins before turning off the heat.