Ayam Masak Kurma
[Korma Chicken / White Chicken Curry]
INGREDIENT A
- 4 pcs cloves
- 1 pc star anise
- 2 pcs cardamom
- 1/2 inch cinnamon
INGREDIENT B
(blend finely)
- 150gm shallots
- 30gm garlic
- 20gm galangal
- 20 gm ginger
- 4 pcs candle nut
- 200gm crispy fried shallots
INGREDIENT C
- 25gm Rempah Masak Cap Bunga Rose
- 35gm Rempah Gulai Cap Bunga Rose
- 20gm kerisik (toasted coconut paste)
- 15gm white pepper powder
- 30gm palm sugar
- 30gm tomato sauce
- 100gm cili paste
INGREDIENT D
- 2kg chicken/meat
- 1 litre water
- 250ml cooking oil
- 200ml evaporated milk
COOKING INSTRUCTIONS
- Sautee INGREDIENT A until fragrant, then add INGREDIENT B. Stir until the mixture becomes golden.
- Add INGREDIENT C and chicken/meat and stir until everything is mixed well.
- Once it has started to boil, add evaporated milk.
- Stir and cook until chicken/meat has become tender.
- Ready to serve.