This a recipe form India,
but in cooked in Malaysia. Kurma has come to represent a very mild dish
with a heavy cream sauce. The word 'kurma' actually means that the
chicken has been cooked by slow cooking. After initially sealing in the
juices of the meat on high heat, the meat is then slowly cooked in a
closed pot or pan and only very little fluid is added. It is not
necessarily mild - it can be as hot as you please. Kurma is Mogul from
origin and in the north of India where they became established, a wide
array of kormas are served.
INGREDIENTS:
- 600 gram chicken
- 2 cup thin coconut milk - extracted from 1
grated coconut
- 1 cup thick coconut milk
-
½
cup oil
-
2 star anise
-
2 red chillies
-
3 cloves
-
cardamoms
-
3 cm piece cinnamon stick
-
3 cm piece ginger
-
4 cloves garlic
-
6 shallots
-
4 tbsps kurma powder