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Malaysian Curry : Chicken Kurma


Ingredients A

  • 700g whole chicken drumstick
  • 50ml yogurt
  • 150g potatoes,
  • 2 big onion, about 100g (wedge)
  • 2 green chilies (cut into lengthways)
  • 1 stem lemon grass (flatten)
  • 300ml thick coconut milk,
  • 400ml water / chicken broth

Ingredients B

  • 2 cardamoms
  • 2 cinnamon sticks
  • 1 star anise
  • 3 cloves
  • 2 shallots (chopped)
  • 2 garlic cloves (chopped)
  • 2 stems curry leaf (leaves only)

Spices

  • 100g shallots
  • 20g garlic cloves
  • 3cm fresh ginger
  • 6 tablespoons kurma powder
  • 2 red chilies
  • 4 green chilies
  • 1 stem lemon grass
  • 50ml water
  • 2 tablespoons cooking oil

Seasoning

  • ½ piece chicken stock cube, salt to taste


Method for Cooking Chicken Kurma:

  1. Pound the spices with 50ml water and cooking oil into food processor until smooth, remove and keep aside.
  2. Peel potatoes, rinse and wedged, deep-fry into hot oil for about 5 minutes until golden in color, dish out and drain well.
  3. Cut chicken drumstick into convenient pieces, mix with yogurt, marinate for 15 minutes.
  4. Heat up 4 tablespoons oil to fragrant all ingredients B, place in pounded spices, stir-fry over low heat for about 10 minutes until aromatic.
  5. Add in chicken pieces, stir-fry lightly for 10 minutes. Next, add in coconut milk, water, potatoes, seasoning and the remaining ingredient, bring to a boil, turn to medium heat and simmer for 20-30 minutes until the chicken pieces are tender. Dish out and serve at once.

Malaysian Curry

 
 
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Last Updated: 24/07/2011