Malay Chicken Korma. Chicken Korma (Chicken in Rich Yogurt Curry) 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. When ready, heat the cooking oil in a wok on high heat. Malay Chicken Korma

You can cook Malay Chicken Korma using 24 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Malay Chicken Korma
  1. Prepare 350 g of Chicken Meat (skinless, boneless).
  2. Prepare of Kurma Powder recipe;.
  3. It’s 2 tsp of Cumin Powder.
  4. It’s 2 tsp of Coriander Powder.
  5. It’s 2 tsp of Fennel Powder.
  6. You need 2 tsp of White Pepper.
  7. Prepare of The 4 Sekawan Spice Mix (See Note).
  8. It’s 1 stick of Cinnamon.
  9. Prepare 2 pc of Star Anise.
  10. Prepare 3 pods of Cardamom.
  11. You need 4 pc of Cloves.
  12. Prepare of Other Ingredients;.
  13. It’s 1 pc of Nutmeg (pounded) or 1-2 pinches of nutmeg powder.
  14. You need 2 pc of Candle Nuts (pounded).
  15. It’s 1 cup of Coconut Milk.
  16. Prepare 1 Tbsp of Palm Sugar.
  17. You need 40 g (4 cloves) of Shallots.
  18. You need 20 g (3 cloves) of Garlic.
  19. You need 20 g (1.5 cm) of Ginger.
  20. It’s 1 pc of Lime (juice squeezed).
  21. It’s 3 pc of Green Chillies (sliced).
  22. Prepare 3 Tbsp of Cooking Oil.
  23. Prepare 1 tsp of Salt (marinade).
  24. You need as needed of Salt (season).

Once it was the noble dish worthy for the Mughal emperors, graced the banquet tables of the imperial Mughal court. Chicken korma recipe with video and step by step photos - Korma is a delicious gravy usually made with onions, spices, nuts, yogurt, seeds, coconut, vegetables or meat. It originated in the Indian subcontinent during the Mughal Era & later became immensely popular across the world. There are so many ways a korma is made, most of them are adapted to the regional cuisines.

Malay Chicken Korma step by step

  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)..

  6. I have used Greek yogurt along with coconut milk to give more rich taste..

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. The flavor of this curry is really nice and easy to get used to for those who are the curry beginners. Season the chicken pieces with salt and pepper.