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Ingredients

• Kurma Curry:
• 1 1/2 kg chicken, cut into bite size pieces
• 60g ghee
• 10 shallots, sliced
• 3 cloves garlic, sliced
• 3cm cinnamon stick
• 4 cardamom pods, crushed slightly
• 3 cloves
• 2 large onions, quartered
• 3 potatoes, peeled and halved
• 2 tomatoes, quartered
• 3 green chillies, slit longwise
• 5 cashews, ground to a powder
• 5 almonds, ground to a powder
• 3 cups (750ml) coconut milk
• 2/3 cup (175ml) milk
• 1 large lime, juiced
• 1 pinch salt, to taste
• 1 pinch sugar, to taste
• 2 stalks coriander leaves, diced coarsely
• Spice Blend:
• 2 1/2 cm ginger
• 10 cloves garlic
• 12 shallots
• 4 green chillies, deseeded
• Kurma Curry Paste:
• 2 tablespoons coriander powder
• 3/4 tablespoon fennel powder
• 1/2 tablespoon cumin powder
• 1 teaspoon ground white pepper
• 1 teaspoon turmeric powder
• water for paste

Description

This Is The Malaysian Version Of The Indian Korma Curry. Chicken Is Cooked In A Rich Spice Blend With Potatoes, Tomatoes And Nuts.

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