Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, malay chicken korma. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Along with Chicken Tikka Masala and Butter Chicken, Korma is undoubtedly one of the more popular items that can be found on the menu of any authentic Indian restaurant. Korma, also spelled as Khurma or Kurma, is a milder form of curry and is distinguished from other curries by its rich gravy and smooth texture, mainly because of its heavy incorporation of yogurt as part of its main ingredients. Identical to the Indo-Malay dish Gulai Putih (White Gulai), the only perceptible difference between Malay Kurma and Moghul Korma is the use of coconut milk instead of yoghurt, but you can substitute with yoghurt, cream or milk if you wanted.
Malay Chicken Korma is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Malay Chicken Korma is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook malay chicken korma using 24 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Malay Chicken Korma:
- Make ready 350 g Chicken Meat (skinless, boneless)
- Make ready Kurma Powder recipe;
- Make ready 2 tsp Cumin Powder
- Prepare 2 tsp Coriander Powder
- Make ready 2 tsp Fennel Powder
- Make ready 2 tsp White Pepper
- Get The 4 Sekawan Spice Mix (See Note)
- Get 1 stick Cinnamon
- Take 2 pc Star Anise
- Take 3 pods Cardamom
- Get 4 pc Cloves
- Make ready Other Ingredients;
- Get 1 pc Nutmeg (pounded) or 1-2 pinches of nutmeg powder
- Prepare 2 pc Candle Nuts (pounded)
- Get 1 cup Coconut Milk
- Take 1 Tbsp Palm Sugar
- Take 40 g (4 cloves) Shallots
- Make ready 20 g (3 cloves) Garlic
- Make ready 20 g (1.5 cm) Ginger
- Prepare 1 pc Lime (juice squeezed)
- Make ready 3 pc Green Chillies (sliced)
- Get 3 Tbsp Cooking Oil
- Take 1 tsp Salt (marinade)
- Make ready as needed Salt (season)
Remove the lamb from the wok. It is called Cape Malay Chicken Curry. This is not an authentic Malaysian curry. But the name Cape comes from the town called Western Cape in South Africa where a good number of Malaysians dwell, and whom originated this recipe.
Instructions to make Malay Chicken Korma:
- Marinade the chicken with 1 tsp salt and half the Kurma powder for 30 minutes.
- When ready, heat the cooking oil in a wok on high heat. Then, fry the 4 Sekawan spice mix with shallots, ginger and garlic until fragrant. Then add the remaining Kurma powder and fry it for another 10 seconds.
- Add the chicken and fry it until both sides are brown. Then add coconut milk, half the green chillies, palm sugar, nutmeg, candle nuts and mix well. Bring it to a boil and then turn the heat down to low heat.
- Cover with a lid and let everything cook for 10 minutes or until the sauce thickens. Check and stir every 3 minutes and season with extra salt if necessary. When sauce has thicken, pour in the juice and serve it in a serving plate and garnish with the remaining green chillies.
- NOTE; the 4 sekawan (The Four Friends) is a well known spice blend in Malay. Sometimes it's known as 3 Sekawan (The 3 Amigos minus the Cloves).
- I have used Greek yogurt along with coconut milk to give more rich taste.
The flavor of this curry is really nice and easy to get used to for those who are the curry beginners. Marinated chicken with nuts and fruit, simmered in smooth coconut cream, single cream and saffron sauce. Gluten Free Add the chicken back into the pan and stir in the paste mixture. Cook for several minutes so that the spicy paste coats the chicken. Stir in the tomatoes and coconut milk.
So that’s going to wrap this up with this exceptional food malay chicken korma recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
