Chicken Korma

Chicken korma is one of the earliest dishes I learned from my mother. This recipe is very easy and very suitable for people who are just learning to cook. The ingredients are ground and combined into a paste that is then sautéed..

This technique can be modified for other dishes such as curry which is also based on spices. The secret to cooking delicious korma, just like other oriental cuisine based on spices, is to ensure that the spices are cooked sufficiently and not too early to add water and chicken meat. A mistake that is often made is to saute spices for too short a time. This will produce the taste of spices and onions that are still raw and less tasty

Ingredients

1 kg of chicken meat
6 tablespoons of kurma spice mix.
5 cloves
1 cinnamon stick,
1 star anise
5 cardamom seeds.
1 tomato seeds in half 4
2 potato
2 green chili
200ml of evaporated milk
1 teaspoon of seasoning powder ( if you like )
Coriander leaves for garnish

Ground Ingredients

2 shallots
1/2 inches ginger
5 cloves garlic

Method

1. Blend the ingredients together with 100ml of water until smooth with a blender and transfer to a suitable bowl. Add date spice and mix until it becomes a paste.
2. Heat some oil in a pan. Then enter 4 four , cardamom, clove, star anise and cinnamon. Use moderate heat so it doesn't burn.
3. Then add the spice paste we prepared earlier. Saute the paste together 4 friend for 5 minutes. The paste will be a little thick.  
4. Add a little water. Use the bowl of paste so that the rest of the paste can be used. The water will lower the temperature of the pan so the paste can cook longer.
5. . Use medium-high heat and stir from time to time so that the spice paste does not burn.
6. After the paste becomes dry and thick, add the chicken. Make sure the paste is dry and the oil is broken because the chicken needs to be fried with the paste. If the paste is still damp, the temperature of the pan will not be hot enough. Our goal is to just dry the outside of the chicken like this. When the chicken is fried first, the flavor is better than just boiled chicken.
7. Add 2 cup of water. Dissolve the paste in the water. Add 2 teaspoon of salt or to taste, if you like it less salty,  reduce salt. Mix well.
8. If you like, can add 1 teaspoon of seasoning powder. Add potatoes and green chilies and turn up the heat.
9. When it starts boiling, lower the heat and cover the pan. Simmer for 25-30 minutes.
10. The sauce will thicken. Add condensed milk and 1/2 cup of water. Add 1 teaspoon of sugar to balance the flavours. Stir to combine.
11. When the sauce starts to boil again, add tomatoes. Simmer for 10 another minute and if you like a more spicy date sauce, can add a little chili padi. Chicken dates are ready to be served garnished with coriander leaves.