Malay Chicken Korma (Gulai Putih). When ready, heat the cooking oil in a wok on high heat. Add the chicken and fry it until both sides are brown. Then add coconut milk, half the green.
Malay Chicken Korma (Gulai Putih) instructions. When ready, heat the cooking oil in a wok on high heat. Add the chicken and fry it until both sides are brown. You can cook Malay Chicken Korma (Gulai Putih) using 24 ingredients and 5 steps. Here is how you cook that.
Ingredients of Malay Chicken Korma (Gulai Putih)
- It’s 350 g of Chicken Meat (skinless, boneless).
- It’s of Kurma Powder recipe;.
- It’s 2 tsp of Cumin Powder.
- You need 2 tsp of Coriander Powder.
- It’s 2 tsp of Fennel Powder.
- Prepare 2 tsp of White Pepper.
- You need of The 4 Sekawan Spice Mix (See Note).
- You need 1 stick of Cinnamon.
- You need 2 pc of Star Anise.
- It’s 3 pods of Cardamom.
- Prepare 4 pc of Cloves.
- Prepare of Other Ingredients;.
- Prepare 1 pc of Nutmeg (pounded) or 1-2 pinches of nutmeg powder.
- It’s 2 pc of Candle Nuts (pounded).
- It’s 1 cup of Coconut Milk.
- Prepare 1 Tbsp of Palm Sugar.
- It’s 40 g (4 cloves) of Shallots.
- It’s 20 g (3 cloves) of Garlic.
- You need 20 g (1.5 cm) of Ginger.
- You need 1 pc of Lime (juice squeezed).
- You need 3 pc of Green Chillies (sliced).
- Prepare 3 Tbsp of Cooking Oil.
- You need 1 tsp of Salt (marinade).
- You need as needed of Salt (season).
Chicken Korma (Chicken in Rich Yogurt Curry) is a milder form of curry and is distinguished from other curries by its rich gravy and smooth texture, mainly because of its heavy incorporation of yogurt as part of its main ingredients. Identical to the Indo-Malay dish Gulai Putih (White Gulai), the only perceptible difference between Malay Kurma and Moghul Korma is the use of coconut milk. I used instant gulai paste for this, which is from Indofood, if you have access to it, you can use one. Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf.
Malay Chicken Korma (Gulai Putih) step by step
- Marinade the chicken with 1 tsp salt and half the Kurma powder for 30 minutes..
- When ready, heat the cooking oil in a wok on high heat. Then, fry the 4 Sekawan spice mix with shallots, ginger and garlic until fragrant. Then add the remaining Kurma powder and fry it for another 10 seconds..
- Add the chicken and fry it until both sides are brown. Then add coconut milk, half the green chillies, palm sugar, nutmeg, candle nuts and mix well. Bring it to a boil and then turn the heat down to low heat..
- Cover with a lid and let everything cook for 10 minutes or until the sauce thickens. Check and stir every 3 minutes and season with extra salt if necessary. When sauce has thicken, pour in the juice and serve it in a serving plate and garnish with the remaining green chillies..
- NOTE; the 4 sekawan (The Four Friends) is a well known spice blend in Malay. Sometimes it's known as 3 Sekawan (The 3 Amigos minus the Cloves)..
It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouring areas with significant Malay populations such as Singapore, Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra. Gulai originated on the island of Sumatra, Indonesia and is thought to be a local adaptation of Indian curry, having developed and derived from Indian influence on Southeast Asia. The dish is widely served in the Malay Archipelago, especially in Sumatra, the Malay Peninsula, Java and Borneo.