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Indonesian Chicken Korma 1


Ingredients:


1.5 kg chicken, cut into 8 pieces
2 tomatoes cut into 8 pieces
1 piece pandan leaf
2 large onions
Oil as needed
500 ml thin coconut milk
100 ml yogurt
120 ml thick coconut milk
2 tsp salt
2 tsp lemon juice
4-5 green chili bits

Paste Ingredients:

2 stalks mint leaves
5 almonds
4 cloves garlic
15 gms ginger
2 stalks coriander leaves
2 green chilies

Mixed Spices:

1 tbsp coriander powder
2 tsp cumin powder
2 tsp ground black pepper
5 cm cinnamon stick
3 cloves
4 cardamoms

How to Cook:
  1. Clean pandan leaf and cut into sections. Dice onions. Remove stems from mint and peel almond. Grind paste ingredients.
  2. Marinate chicken with ground paste, coriander powder, cumin powder and ground black pepper for 1 hour. Set aside.
  3. Heat oil and sauté onions till golden brown. Toss in marinated chicken and stir-fry momentarily. Add cinnamon stick, cloves, cardamoms and pandan leaves. Cover with lid and cook for about 10 minutes.
  4. Add thin coconut milk and bring to a boil. Switch to low heat to cook for about 10 minutes. Add yogurt and thick coconut milk and cook till the chicken is tender and aromatic. Add tomatoes, salt and lemon juice and cook briefly. Scatter some green chili bits on top as decoration.
Notes: Chicken can be replaced by mutton. Cook in 3 bowls of water (about 900ml) and a little salt for about 1 hour till the mutton is tender.

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