2 chickens (cleaned & cut into serving pieces)
185 gm ghee
1 sweet cummin
7 cloves garlic
4 cm ginger
3 medium onions
4 cups coconut milk
salt to taste
3 red chillies
4 green chillies
250 gm small tomatoes
juice of i lime
2 tbs. coriander seeds (dry-fried)
3 1/2 tbs white peppercorns
3 1/2 tbs fennel
2 1/2 white cummin
125 gm cashew nuts
1. Heat ghee and fry ground ingredients for 2 mins. Add whole dry spices and fry till fragrant.
2. Add shallots, garlic, ginger and onions. Fry till tender. Add chicken and coat well with the mixture. Fry about 4 mins.
3. Add coconut milk and salt to taste. Mix well. Bring to the boil, stirring constantly. Reduce heat. Simmer covered for 10 – 15 mins.
4. Add chillies, tomatoes and lime juice. Cook till chicken is done. adjust seasoning and remove pan from flame.
5. Dish up and serve hot.
Notes: Chicken Kurmah is the most popular recipe from Malaysia. Whether a special family occasion or a festival, the Malay celebrate it with an unstinted hospitality that has become legendary. Even today, the traditional way of celebrating has not lost any of its original pageantry, charm or appeal to the finer sense of one an all.
The Malays have a saying to describe something that is outstanding: “Sepuluh bintang bertabur, bolehkah sama dengan bulan yang satu” (“can a constellation of ten stars equal the one moon?”)