Wednesday, July 25, 2012

Chicken Korma


Ingredients:

6 Tbsp / 1 ½ oz Ghee (Minyak Sapi)
2 Onions, peeled and finely sliced
10 Shallots (Red Onions), peeled and finely sliced
12 large Green Chilies, de-seeded and cut in halves (optional)
1 Limes (Limau Nipis) – halved
1 Lemongrass (Serai)– halved and bruised
10 Cherry Tomatoes - halved
4 cm / 2 inch Cinnamon Bark (Kulit Kayu Manis)
3 Star Anise
4 Cardamom Pods
5 Cloves
3 Tbsp of Kurma or Korma Powder
1 kg / 2 pounds / 3 oz Chicken
1 litre / 32 fl oz Coconut Milk (Santan Cair)
1 cup water
4 Potatoes, quartered
150 ml / 5 fl oz Natural Yoghurt
6 Tbsp / 1 ½ oz Almond, finely grounded
4 Tbsp / 1 fl oz Crisp-fried Shallots (Bawang Goreng)
Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar) - finely sliced
Handful of Mint Leaves (Daun Pudina) - finely sliced
Salt, pepper and sugar to taste

Paste Ingredients A (to be finely grounded):
15 Shallot (Red Onion), peeled
3 Garlic cloves, peeled
2 cm / 1 inch of Ginger, peeled
1 Onion

Paste Ingredients B (to be finely grounded):

1 bunch Parsley
5 Coriander Roots – cleaned, save leaves for garnish
10 sprigs Mint Leaves (Daun Pudina) - save half for garnish
4 Green Chilies, seeds removed
1 cup of water

Malaysian Chicken Korma, a dish that’s famous in India, Pakistan and throughout much of the South East Asian region. Chef Wan’s classic Malay version combines both wet and dry spices and herbs and is deliciously fragrant and aromatic. Credit to Best Wan AFC

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