6 Tbsp / 1 1/2 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 1/2 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
To be finely grounded;
Paste Ingredients A
15 Shallot (Red Onion), peeled
3 Garlic cloves, peeled
2 cm / 1 inch of Ginger, peeled
1 Onion
Paste Ingredients B
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
Method: 1) Melt Ghee in a pot and fry 1 Onion together with the fresh Shallots.
2) Add in spices: Cinnamon, Star Anise, Cardamom, Cloves, and Lemongrass.
3) Fry till fragrant and golden.
4) Add in Paste (A), Stir-fry for 5 minutes.
5) dd in Korma powder and Paste (B).
6) Stir well and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface. Wait for a few minutes until most of the water has been evaporated.
7) Add in Chicken pieces and continue cooking over moderate heat for 5 minutes.
8) Add in Coconut Milk, water, Potatoes, grounded Almonds and 4 Green Chilies.
9) add in salt, pepper and sugar to taste.
10) Stir well and simmer gently over a low fire till gravy thickens and Chicken becomes tender (approximately 35 minutes).
11) Just prior to serving, add in Yoghurt, a squeeze of fresh Lime Juice, Cherry Tomatoes, Mint and Coriander leaves, Fried Shallots and the remaining Green Chilies.
12) Fold them together and simmer for another half a minute.
Dish onto a serving plate. Garnish with crisp-fried Shallots (to taste).
Serve with rice or Nasi Biryani.
Note: Beef and Mutton can be substituted for Chicken.
Credit to Chef Wan
2) Add in spices: Cinnamon, Star Anise, Cardamom, Cloves, and Lemongrass.
3) Fry till fragrant and golden.
4) Add in Paste (A), Stir-fry for 5 minutes.
5) dd in Korma powder and Paste (B).
6) Stir well and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface. Wait for a few minutes until most of the water has been evaporated.
7) Add in Chicken pieces and continue cooking over moderate heat for 5 minutes.
8) Add in Coconut Milk, water, Potatoes, grounded Almonds and 4 Green Chilies.
9) add in salt, pepper and sugar to taste.
10) Stir well and simmer gently over a low fire till gravy thickens and Chicken becomes tender (approximately 35 minutes).
11) Just prior to serving, add in Yoghurt, a squeeze of fresh Lime Juice, Cherry Tomatoes, Mint and Coriander leaves, Fried Shallots and the remaining Green Chilies.
12) Fold them together and simmer for another half a minute.
Dish onto a serving plate. Garnish with crisp-fried Shallots (to taste).
Serve with rice or Nasi Biryani.
Note: Beef and Mutton can be substituted for Chicken.
Credit to Chef Wan
