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 Malaysian - Spiced Chicken With Lime (Kurma)
adapted from The Exotic Kitchens of Malaysia by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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