Lazy Chicken Kurma or Korma

Note 1:

I have adapted from my usual Mom's recipe and <https://www.indianhealthyrecipes.com/chicken-korma-recipe>. Quite lazy to make Kurma from scratch...

Note 2:

I do not usually add in sugar because my chicken kurma is usually accompanied with Sambal Belacan and Pajeri Nenas Kuning or Acar Mentah. They are usually quite vinegary and sweet, the perfect accompaniment to cut all those heaviness. If you want your kurma to be sweet though, feel free to do so.

Part A

1 large red onion

1 tbsp garlic

1 tbsp ginger

3-4 pcs candlenuts (or buah keras)

2 tbsp of almonds flakes (or kepingan badam)

Part B

1/4 cup cooking oil (or more if needed)]

1 cinnamon stick

1 star anise

3 cardamom pods (slightly crushed)

1/2 large red onion

Part C

4++ tbsp kurma spices (or rempah Kurma Adabi)

7-8 pcs chicken (or around 1 kg chicken)

1 small box of coconut milk / cream (or 200ml of Santan Harmuni)

2 jugs of water (or around 2-3 L)

1/2 potato

1/4 carrot

1/2 purple brinjal

3 hard-boiled eggs

1 large green chili (slit in the middle)

2 small green bird's eye chili (slightly crushed)

1 tbsp kerisik (fried coconut paste)

1 pcs asam gelugur or asam keping

1-2 tbsp coarse salt

Juice extracted from 2 pcs calamansi lime (or limau kasturi)

Steps:

Part A

1. Blend all ingredients to a smooth paste. Put paste on fine sieve to remove excess water. Keep the water and paste. Set aside.

Part B

2. Slice large onion to a medium strain. Set aside.

3. In a large wok or pot, heat a quarter cup of cooking oil under medium heat. You can gradually add more during the sautee-ing phase.

4. Sautee cinnamon stick, star anies and cardamom pods until they bloom and release aroma.

5. Add in large red onion and blended paste in Part A and sautee together until light, slightly browned and release aroma.

Part C

6. Add in kurma spices. Add in more oil if needed. Sautee until quite dry and light.

7. Add in chicken. Stir around for a while until all are covered in paste and skin quite hardened.

8. Add the rest of the ingredients except salt and calamansi lime juice. Let the kurma stew for around 30-40 minutes.

9. Then add in salt and calamansi lime juice. Taste the kurma and season as needed. Let the kurma stew for another 10-20 minutes, or until chicken and vegetable is tender.