Ayam Masak Kurma Utara (Northern Style Chicken Kurma)
85% asli · Northern Malaysian / Southern Thai
A regional variation of Ayam Masak Kurma, often found in Northern Malaysia and Southern Thailand, characterized by a slightly spicier profile and the addition of ingredients like dried chilies and sometimes peanuts for a richer texture.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in1 kg
- Potatoes, peeled and cubed300 g
- Coconut milk, thick400 ml
- Tamarind paste, diluted30 ml
- Onions, sliced2 large
- Garlic, minced6 cloves
- Ginger, grated1.5 inch piece
- Dried red chilies, soaked and blended5-7
- Kurma powder2 tbsp
- Chili powder1.5 tsp
- Coriander powder1 tbsp
- Cumin powder1 tsp
- Star anise2
- Cinnamon stick1
- Cardamom pods3
- Ground peanuts (optional)2 tbsp
- Vegetable oil4 tbsp
- Saltto taste
- Wateras needed
- Fried shallotsfor garnish
- Curry leavesfor garnish
Langkah
- 1
Heat oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown.
- 2
Add minced garlic, grated ginger, blended dried chilies, star anise, cinnamon stick, and cardamom pods. Sauté for 2-3 minutes until fragrant and oil starts to separate.
- 3
Stir in the kurma powder, chili powder, coriander powder, and cumin powder. Cook for 1 minute.
- 4
Add the chicken pieces and stir to coat. Brown the chicken lightly.
- 5
Add the cubed potatoes and ground peanuts (if using). Pour in the diluted tamarind paste and enough water to cover. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer for 40-50 minutes, or until chicken is very tender and potatoes are cooked through. Stir occasionally.
- 7
Pour in the thick coconut milk. Stir well and simmer gently, uncovered, for 15-20 minutes until the gravy thickens and becomes rich and oily. Adjust consistency with a little water if needed.
- 8
Season with salt to taste. Remove whole spices if desired.
- 9
Serve hot, garnished with fried shallots and fresh curry leaves.
