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Malaysian Curry : Malaysian Chicken Kurma


Ingredients A

  • 60g margarine
  • 20 shallots, sliced
  • 5 cloves garlic, sliced
  • 2.5 piece ginger, grounded
  • 2 medium onions, sliced
  • 1 chicken of 1.5kg, cut into pieces
  • 750ml thick coconut milk
  • Salt to taste
  • 2 red chilies, split lengthwise
  • 2 green chilies, split lengthwise
  • 3 medium tomatoes, cut into wedges
  • 1 lime, extract juice

Ingredients B

  • 3 tablespoons ground coriander
  • 2 tablespoons ground white pepper
  • 2½ tablespoons ground fennel
  • 2 teaspoons ground cumin
  • 60g ground cashew nuts

Spices

  • 3 cardamoms
  • 1 cinnamon of 5cm long
  • ½ teaspoon sweet cumin seed


Method for Cooking Malaysian Chicken Kurma :

  1. Heat margarine using medium heat and fry Ingredients B for 1 minute. Place in Spices and fry till fragrant.
  2. Add shallots, garlic, ginger and onions. Fry till softened, then add chicken and coat well with the mixture.
  3. Add in coconut milk and salt. Bring the mixture to a boil, then reduce heat. Cover with lid and simmer for 5 minutes.
  4. Add chilies and cook uncovered till chicken is almost done, stirring occasionally. Place in tomatoes and cook till done. Remove from heat.
  5. Add in lime juice. Dish up and serve hot with rice.

Malaysian Curry

 
 
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Last Updated: 24/07/2011