Brunei Kurma

Ingredients:

600 gms chicken

1 cup thick coconut cream

2 cup thin coconut milk extracted from 1 grated coconut

1/2 cup oil

cardamoms

2 star anise

2 red chillies

3 cm piece cinnamon stick

3 cloves

3 cm piece ginger

4 cloves garlic

4 tbsps kurma powder

6 shallots

Cooking Instructions:

Pound 3 shallots and 2 cloves garlic together. Mix with kurma powder and 1 tsp water. Blend well into paste. Slice finely the remaining shallots and garlic. Heat oil and fry the sliced shallots and garlic with the spices until fragrant. Add in the blended kurma powder and fry further until oil separates. Add in the chicken and 1 cup water. Cook until the beef is tender. Pour in the thick coconut milk, bring to boil and pour it in the thin milk. Season with salt to taste and cook further over a low flame until the gravy is thick. Add in the large onion and red chilies. Stir once and remove from rice.

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