Brunei - Kuma

Kurma

Ingredients

-       600 gms chicken

-       1 cup thick coconut cream

-       2 cup thin coconut milk extracted from 1 grated coconut

-       1/2 cup oil

-       cardamoms

-       2 star anise

-       2 red chillies

-       3 cm piece cinnamon stick

-       3 cloves

-       3 cm piece ginger

-       4 cloves garlic

-       4 tbsps kurma powder

-       6 shallots

Directions

-       Pound 3 shallots and 2 cloves garlic together.

-       Mix with kurma powder and 1 tsp water. Blend well into paste.

-       Slice finely the remaining shallots and garlic.

-       Heat oil and fry the sliced shallots and garlic with the spices until fragrant.

-       Add in the blended kurma powder and fry further until oil separates.

-       Add in the chicken and 1 cup water. Cook until the beef is tender.

-       Pour in the thick coconut milk, bring to boil and pour it in the thin milk.

-       Season with salt to taste and cook further over a low flame until the gravy is thick.

-       Add in the large onion and red chilies. Stir once and remove from rice.