- 600g coriander
- 100g cumim
- 100g aniseed
- 100g black peppercorns
- 100g dry turmeric
- 20g cloves
- 10g star anise
- 20g cinnamon sticks
- 3 nutmegs
- 20g cardamoms
Method:
Dry roast the ingredients separately until fragrant, then set aside to cool. Grind all the ingredients in the coffee grinder or send it to the mill to be ground.
Ingredients:- 500g-600g chicken meat
- 60g kurmah powder
- 1 cup coconut milk (thick coconut milk)
- 1/2 cup of coconut milk add 1/2 cup of water (thin coconut milk)
- oil for cooking
- salt to taste
Spices A:
- 7 shallots
- 3 cloves garlic
- 5cm ginger
- 3-4 green chillies
- 1 tbsp cashew nuts
- 7 almonds
Spices B:
- 2 pieces star anise
- 5 pieces of cardamon
- 5cm cinnamon stick
- 4 cloves
- 1 medium onion, chopped
Method:
Heat oil in a cooking pan and fry spices B till golden brown. Put in chicken meat, salt to taste and the thin coconut milk. Stir fry for 10 minutes.
Add in spices A and the kurmah powder. Pour in the thick coconut milk and bring to boil.
Cook further over low heat until the gravy is thick.
Add mint leaved for decoration & serve hot.
No comments:
Post a Comment