Malay Chicken Korma’ Or Korma’ AyamCooks in 45 minutes Serves 2
- 1 whole chicken (cuts to 8 or 16 pieces)
- 2 onion (each: 1/4 sliced and 3/4 blended)
- 8 garlic (4 thin sliced & 4 blended)
- Ginger 1 1/2 pounded/thinly sliced
- 1/2 cup cooking oil
- 2 inches stick cinnamon, 2 star anise & 2 cloves cardamon
- 2 tomatoes (cut to four each)
- 1 carrot (cuts: refer to the attached pictures)
- 2 potatoes (cuts to four or six each)
- 200 ml coconut milk
- 1 soup bowl boiled water
- 1 1/2 serving spoon Malay korma powder e.g. Adabi brand
- 2 pieces medium Asam keping
- A bunch of corriander leaves
- Salt to taste
- Heat up the cooking oil in a pot and stir fry the cinnamon, cardamon, star anise, onion and garlic until frangrant and yellowish in colour.
- Add in the korma paste (mixed earlier the blended onion/garlic with korma powder with water to become paste). Stir well.
- Add the chicken (alternatively you can use lamb/beef as well), stir well and leave it cook for 1 minute.
- Add in the carrots, potatoes and corriander leaves. Stir well.
- Add in the coconut milk (reduced the heat) and keep scooping (by using a ladle, scoop the sauce instead of stirring, this is the best way to cook coconut milk without breaks/separates to water).
- Add in the asam keping, tomatoes and salt to taste.
- Keep scooping until the chicken and vegetables properly cooked.
- Dish out and serves it with boiled Brasmati or Nasi Minyak or Nasi Tomato.
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