Irene's Peranakan Recipes by Irene Yeo

Author:Irene Yeo
Language: eng
Format: epub
ISBN: 9789810732714
Publisher: Epigram Books
Published: 2017-05-31T04:00:00+00:00

CHICKEN KORMA

CHICKEN CURRY (LESS SPICY)

1

chicken (1½kg) cut into serving pieces

450

ml coconut milk (add 300ml water to 1 grated coconut, squeeze mixture for coconut milk)

1

tsp salt

2

tbsps cooking oil

2

cm length ginger (finely sliced)

10

shallots (finely sliced)

3

cloves garlic (chopped)

1

stick cinnamon (4cm length)

3

whole cloves

Grind together:

1

tbsp coriander powder

1

tsp white peppercorns

1

tsp fennel seeds

½

tsp tumeric powder

Heat the saucepan till hot. Add the oil and when hot, lower the heat. Stir fry the shallots, ginger and garlic till golden brown. Add the cinnamon, cloves and ground spices and stir fry gently for another 3 minutes. Add the chicken pieces and salt, ensuring that the chicken pieces are evenly coated with the mixture. Stir fry for a further 5 minutes.

Slowly add the coconut milk and simmer uncovered till the chicken pieces are tender.

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