KURMA CHICKEN
1 chicken (cut into pieces)
3 tablespoon oil
3 tablespoon kurma powder
(mixed with water to form a paste)
3 candle nut/buah keras
(finely pounded)
1.2 litter coconut milk (from 1
coconut)
2 slices of dry assam (dry
tamarind skin)
3 medium size potatoes
(peel and quarter)
2 tomatoes (quarter)
2 large onions (quarter)
2 green chillies (cut
lengthwise and remove the seeds)
2 red chillies (cut
lengthwise and remove the seeds)
DRY SPICES
3 cloves
4 star anise
4 cardamoms
4cm cinnamon stick
BLENDED INGREDIENTS
8 shallots
4 clove garlic
2cm ginger
1 large onion
METHOD OF PREPARATION
1)
Heat oil and
saute the dry spices for 2 minutes
2)
Add in the
blended paste, stir until light brown
3)
Mixed in the
kurma paste and candlenuts
4)
Stir for a while
until the oil rises to the top
5)
Put in the
chicken pieces and mix well
6)
Then pour in the
coconut milk
7)
Stir occasionally
until the gravy boils, add in the assam slices, potatoes and salt to taste
8)
Simmer for a
while and when the potatoes are almost tender then add in the tomatoes, green
and red chillies
9)
Cook until the
oil rises to the top and the chicken are fully cooked
10) Dish up and serve
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