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Malaysian Chicken Korma 2


Ingredients

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 cardamom
2 tomatoes (cut to four each)
1 carrot (cuts)
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
A bunch of coriander leaves
Salt to taste

How to Cook:

  1. Heat up the cooking oil in a pot and stir fry the cinnamon, cardamom, star anise, onion and garlic until fragrant and yellowish in color.
  2. Add in the korma paste (mixed earlier the blended onion/garlic with korma powder with water to become paste). Stir well.
  3. Add the chicken, stir well and leave it cook for 1 minute.
  4. Add in the carrots, potatoes and coriander leaves. Stir well.
  5. 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).
  6. Add in the tomatoes and salt to taste.
  7. Keep scooping until the chicken and vegetables properly cooked.
  8. Dish out and serves it with boiled Basmati rice or polaw.

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