Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, malay chicken korma (gulai putih). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Malay Chicken Korma (Gulai Putih) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Malay Chicken Korma (Gulai Putih) is something that I’ve loved my entire life.
Gulai is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Indonesia and Malaysia. Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices. Add thin coconut milk and salt.
To get started with this particular recipe, we must prepare a few ingredients. You can have malay chicken korma (gulai putih) using 24 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Malay Chicken Korma (Gulai Putih):
- Prepare 350 g Chicken Meat (skinless, boneless)
- Prepare Kurma Powder recipe;
- Make ready 2 tsp Cumin Powder
- Make ready 2 tsp Coriander Powder
- Prepare 2 tsp Fennel Powder
- Take 2 tsp White Pepper
- Take The 4 Sekawan Spice Mix (See Note)
- Prepare 1 stick Cinnamon
- Make ready 2 pc Star Anise
- Make ready 3 pods Cardamom
- Make ready 4 pc Cloves
- Prepare Other Ingredients;
- Make ready 1 pc Nutmeg (pounded) or 1-2 pinches of nutmeg powder
- Prepare 2 pc Candle Nuts (pounded)
- Prepare 1 cup Coconut Milk
- Make ready 1 Tbsp Palm Sugar
- Take 40 g (4 cloves) Shallots
- Get 20 g (3 cloves) Garlic
- Take 20 g (1.5 cm) Ginger
- Get 1 pc Lime (juice squeezed)
- Take 3 pc Green Chillies (sliced)
- Make ready 3 Tbsp Cooking Oil
- Get 1 tsp Salt (marinade)
- Take as needed Salt (season)
Indian Spices - black pepper, green cardamom, black. Chicken Korma is a traditional Indian dish that's light and flavorful almond curry made with tomato paste, spices and cream thats buttery and delicious. This Chicken Korma recipe is well flavored and balanced, but it is less of a punch of flavor than my favorite Indian recipe, Butter Chicken. In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews.
Steps to make Malay Chicken Korma (Gulai Putih):
- Marinade the chicken with 1 tsp salt and half the Kurma powder for 30 minutes.
- 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.
- 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.
- 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.
- 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).
Serve over basmati or sticky rice. Though it doesn't taste like the traditional Chicken Korma I'm used to ordering at Indian restaurants it is a very nice curry dish. This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste.
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