RED KORMA CHICKEN (AYAM KORMA MERAH)

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.