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Malaysian   -   Spiced Chicken With Lime (Kurma)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

Description
Ingredients
  • 1 Inch Cinnamon Stick
  • 1 Whole Star Anise
  • 1/2 Teaspoon Ground Fennel
  • 5 Pods Cardamom
  • 5 Medium Shallot
  • 5 Cloves Garlic
  • 1 Inch Ginger
  • 1 Tablespoon Almonds
  • 3/4 Cup Water
  • 1 Pound Potatoes -- cubed
  • 3 Pounds Chicken -- cut into 8 pieces
  • 1 Teaspoon Salt
  • 2 Cups Coconut Milk
  • 1 Medium Onion -- thinly sliced
  • 8 Medium Jalapeno -- finely chopped
  • 2 Medium Limes -- quartered
Directions Process cinnamon, star anise, fennel, cardamom, shallots, garlic, ginger, almonds and water to a smooth paste. Transfer the paste to a pan, bring to a boil and add potato, chicken, salt and coconut milk. Cover and simmer over low heat for 30 minutes. Serve garnished with onion, chiles and limes.
Serves 6
Time to Make 0:00



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