Malaysian Chicken Korma 1

Ingredients:

600 gms chicken breast
1 large onion, finely chopped
4 Garlic cloves
6 shallots (Special type of onion)
4 tbsp Malaysian Korma Powder (See recipe below)
250 ml coconut cream
500 ml thin coconut milk (extracted from one coconut)
120 ml oil
4 green cardamoms
2 star anise
2 red chilies
3 cm cinnamon stick
3 cloves
3 cm ginger stick, peeled and chopped
2 red chilies, split and de-seeded

How to Cook:

1. Blend 3 shallots, 2 garlic cloves, korma powder and 1 tbsp water into a fine paste.
2. Slice the remaining shallots and garlic cloves.
3. Heat oil in a pan and add the sliced shallots and garlic. Add other spices.
4. Stir in korma paste made earlier and continue frying until oil come up.
5. Add chicken and 250 gms of water.
6. Bring to a simmer and cook for 20-25 minutes.
7. Pour in the coconut cream and boil slowly.
8. Add coconut milk and salt.
9. Simmer gently in a low flame until the sauce has thickened.
10. Add sliced onions and split chilies.
11. Stir to mix those well and simmer until onions melts well and oil separates.
12. Serve with rice or polow.

Malaysian Korma Powder

Ingredients:

200g coriander seeds

35g cumin seeds

35g aniseed

35g black peppercorns

35g ground turmeric

7g cloves

4g star anise

7g cinnamon sticks

1 nutmeg

7g green cardamom pods
Process:

1. Heat a non-stick pan and use to dry roast each spice separately until fragrant and aromatic.
2. Turn onto a plate and set aside to cool.
3. When cold, transfer to a coffee or spice grinder and grind to a smooth powder.
4. Transfer to a jar and store until needed.