Malay Chicken Korma (Gulai Putih)
Malay Chicken Korma (Gulai Putih)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, malay chicken korma (gulai putih). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Malay Chicken Korma (Gulai Putih) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Malay Chicken Korma (Gulai Putih) is something which I have loved my entire life. They’re nice and they look wonderful.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! 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 instead of yoghurt, but. 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 instead of yoghurt, but.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook malay chicken korma (gulai putih) using 24 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Malay Chicken Korma (Gulai Putih):
  1. Make ready Chicken Meat (skinless, boneless)
  2. Take Kurma Powder recipe;
  3. Make ready Cumin Powder
  4. Get Coriander Powder
  5. Make ready Fennel Powder
  6. Get White Pepper
  7. Take The 4 Sekawan Spice Mix (See Note)
  8. Take Cinnamon
  9. Take Star Anise
  10. Prepare Cardamom
  11. Prepare Cloves
  12. Prepare Other Ingredients;
  13. Get Nutmeg (pounded) or 1-2 pinches of nutmeg powder
  14. Take Candle Nuts (pounded)
  15. Prepare Coconut Milk
  16. Make ready Palm Sugar
  17. Prepare Shallots
  18. Get Garlic
  19. Get Ginger
  20. Prepare Lime (juice squeezed)
  21. Make ready Green Chillies (sliced)
  22. Take Cooking Oil
  23. Get Salt (marinade)
  24. Get Salt (season)

As this Korma dish uses small chicken chunks from drumsticks and vegetables, it is rather easy to cook, as such braising is consider not really necessary as compared to the traditional braising of lamb or big chicken pieces. 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 instead of yoghurt, but you can substitute with yoghurt, cream or milk if yo. 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.

Steps to make Malay Chicken Korma (Gulai Putih):
  1. Marinade the chicken with 1 tsp salt and half the Kurma powder for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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).

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. The thick and yellowish gulai sauce is one of the most common sauces found in Minangkabau cuisine, used. This Chicken Korma with Cashew Nuts can be made mild or spicy depending on one's preference. Furthermore, it can be combined with chicken, mutton, lamb, or beef.

So that is going to wrap it up for this special food malay chicken korma (gulai putih) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!