Malay Chicken Korma (Gulai Putih). 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. The first thing that came to my mind was Korma chicken (ayam kurma in Malay). As this Korma dish uses small chicken chunks from drumsticks and vegetables, it is rather easy to cook, as such braising is consider not really necessary as compared to the traditional braising of lamb or big chicken pieces. Malay Chicken Korma (Gulai Putih)

You can cook Malay Chicken Korma (Gulai Putih) using 24 ingredients and 5 steps. Here is how you cook that.

Ingredients of Malay Chicken Korma (Gulai Putih)
  1. Prepare of Chicken Meat (skinless, boneless).
  2. You need of Kurma Powder recipe;.
  3. You need of Cumin Powder.
  4. You need of Coriander Powder.
  5. You need of Fennel Powder.
  6. It’s of White Pepper.
  7. It’s of The 4 Sekawan Spice Mix (See Note).
  8. Prepare of Cinnamon.
  9. You need of Star Anise.
  10. It’s of Cardamom.
  11. It’s of Cloves.
  12. Prepare of Other Ingredients;.
  13. It’s of Nutmeg (pounded) or 1-2 pinches of nutmeg powder.
  14. You need of Candle Nuts (pounded).
  15. Prepare of Coconut Milk.
  16. You need of Palm Sugar.
  17. You need of Shallots.
  18. Prepare of Garlic.
  19. It’s of Ginger.
  20. You need of Lime (juice squeezed).
  21. Prepare of Green Chillies (sliced).
  22. You need of Cooking Oil.
  23. It’s of Salt (marinade).
  24. It’s of Salt (season).

Yellow Spices Chicken Kung Pao Chicken Malay Chicken Korma Gulai Putih Chicken Green Chili And Green Tomato Student Meal Chicken Curry Bbq Baked Chicken Garlic Chicken In Hoisin Sauce and more. Today, gulai is made with all kinds of meat, including squid, crab, prawns, beef, chicken, and all other meats. However, the most popular kind of gulai is made with goat or lamb ("Kambing" means the animal "goat", but when speaking of meat, kambing can refer to goat. It is originally from West Sumatra (Padang).

Malay Chicken Korma (Gulai Putih) instructions

  1. Marinade the chicken with 1 tsp salt and half the Kurma powder for 30 minutes..

  2. 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..

  3. 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..

  4. 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..

  5. 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)..

It can be classified as an Indonesian curry. Together with gulai ayam, (chicken gulai), it is the most common and popular variant of gulai after chicken gulai. It's OK, but not as tasty as ones I've had in Malaysia. The rice, chicken and soup lacks something, I'm not sure what. I followed exactly as he said, but the soup was a bit watery, and I prefer roasted Hainanese chicken rather than his poached version.