Recipe Description
This recipe was first published in Flavours magazine.
Recipe Ingredient
- 2kg chickencut into 16 pieces
- Wet spice paste (blended together):
- 300g shallots
- 6cloves garlic
- 10g fresh ginger
- Dry spice mix (ground):
- 3tbsp coriander seeds
- 1tbsp fennel seeds
- 4 cardamoms
- 5cm cinnamon stick
- 5cm kulit lawang
- 1tbsp poppy seeds
- 1/4 nutmeg
- 120g ghee or 1/2 cup
- 120ml cooking oil or 1/2 cup
- 2 pandan leaves, knotted
- 8 shallots, finely sliced
- 6 cloves
- 5 cardamoms
- 5cm piece cinnamon
- 1/2cup chilli paste
- 5cup hot water, or enough to cover chicken
- 500g potato, cut into wedges
- 1tbsp kerisik - Nyior gula
- 1/2tin evaporated milk, mixed with juice from 2 limes (or 1 cup yoghurt)
Instructions
- Heat the oils in a pot over medium-low heat. Add the pandan leaves, sliced shallots, and spices. Fry until shallot is browned and fragrant. Add chilli paste and fry for about 10 minutes, or until oil surfaces.
- Add in the wet spice paste and fry until fragrant before adding the dry spice mix. Add chicken pieces and cook, stirring, over medium heat for 5 minutes. Pour in the hot water and add the potato wedges. Simmer until potato is cooked and add the kerisik and milk mixture or yoghurt. Continue to simmer until oil resurfacesm then turn off the heat.
- Recipe Notes: Instead of the dry spice mix, you can use 3 tbsp Korma spices mixed with water to form a paste.
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