Difference between revisions of "Kurma"
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RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Bruneian ([^cC])(.*)\]\]" to "Category:Bruneian cuisine Category:$1$2 Recipes") |
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9. Add in the large [[Onion]] and red chilies. Stir once and remove from [[rice]]. | 9. Add in the large [[Onion]] and red chilies. Stir once and remove from [[rice]]. | ||
| − | [[Category:Bruneian Recipes]] | + | [[Category:Bruneian cuisine]] |
| − | [[Category:Bruneian Meat Dishes]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Bruneian cuisine]] | ||
| + | [[Category:Meat Dishes Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Coconut cream Recipes]] | [[Category:Coconut cream Recipes]] | ||
Revision as of 18:09, 8 May 2012
Description
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
1. Pound 3 shallots and 2 cloves garlic together.
2. Mix with kurma powder and 1 tsp water. Blend well into paste.
3. Slice finely the remaining shallots and garlic.
4. Heat oil and fry the sliced shallots and garlic with the spices until fragrant.
5. Add in the blended kurma powder and fry further until oil separates.
6. Add in the Chicken and 1 cup water. Cook until the Beef is tender.
7. Pour in the thick coconut milk, bring to boil and pour it in the thin milk.
8. Season with salt to taste and cook further over a low flame until the gravy is thick.
9. Add in the large Onion and red chilies. Stir once and remove from rice.
