Kurma Ayam

(Chicken Kurma)

Serves 6-8


Ingredients:

2 (1.5kg each) chicken, cleaned & cut into serving pieces
180g ghee
4 cardamoms
2 cinnamon
1 tsp sweet cummin
180g shallots, sliced
7 cloves garlic, sliced
4cm piece ginger, ground
3 medium onions, cut into wedges
4-5 cups (1-1.25litres)thick coconut milk or 2 large cans evaporated milk
salt to taste
3 red chillies, slit lengthwise
4 green chillies, slit lengthwise
250g small tomatoes, halved
juice of 1 lime

Ground:
2 tbsp coriander seeds, dry-fried
3½ tbsp white peppercorns
3½ tbsp fennel
2½ tsp white cummin
125g almonds or cashew nuts


Method:

1. Heat ghee and fry ground ingredients for 2 minutes. Add whole dry spices and fry till fragrant.
2. Add shallots, garlic, ginger and onions. Fry till tender. Add chicken and coat well with the mixture. Fry for about 4 minutes.
3. Add milk and salt to taste. Mix well. Bring to the boil, stirring constantly. Reduce heat. Simmer covered for 10-15 minutes.
4. Add chillies, tomatoes and lime juice. Cook till chicken is done. Adjust seasoning and remove pan from heat.
5. Dish up and serve hot.