Chicken Kurma

Ingredients:

500g chicken ~ seared

500ml coconut milk

3-4 tbsp Kurma powder

1 carrot 

2 potatoes 

1 large onion ~ cut 6

3-4 tbsp lime juice

Saute

3 shallot ~ sliced

4 clove garlic ~ sliced

2cm ginger ~ sliced

Spices

1 cinnamon stick

2-anise star

3 cardamon

5 cloves

2 stalk curry leaves

Blend

2 red onion

5 clove garlic

3cm ginger

2 green chili

1 handful peppermint leaves

Decorate

2 red chili ~ cut halve lengthwise

2 green chili ~ cut halve lengthwise

1 tomato ~ cut 4

Directions/Instructions:

1. In a wok, heat 1/4 cup cooking oil.  Sear the chicken half-cook and set aside.  With the same oil, saute the ingredients until fragrant.
2. In a mixing bowl, add the blended ingredients together with kurma powder.  Stir fry until aromatic and oils start to seep out from the spice mix.  Use medium to small heat to avoid the spice getting burnt.  It will take about 8-10 mins.
3. Once the spice mix is aromatic, add the potatoes, carrots, and chicken.  Stir for another 3-4 mins until the chicken exterior is set.  Add the coconut milk to cover all the chicken and bring to boil.   Once it boils, reduces the heat to medium and simmers until the potatoes and carrot are soft.  Add salt and sugar.
4. Once the gravy thickens, add red and green chili, onion.  Stir well and lastly, add lime juice.  Give it a stir and let it cook for another 5 mins.  Off the heat.  For better-flavored chicken, let the curry rest in the pot for at least one hour before serving with steaming white rice or biryani rice.