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Some of Southeast Asia’s most exotic spices are the stars of this Indonesian dish. Ginger, coriander, cardamom, and and cloves give this a distinctly rich taste. If you enjoy this recipe, try it next time using lamb.
Recipe from 1,001 Best Hot and Spicy Recipes.
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His Majesty's Chicken (Korma Ayam)
from 1,001 Best Hot and Spicy Recipes
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| 4 servings |
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His Majesty's Chicken (Korma Ayam)
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Ingredients
- 4 shallots sliced
- 4 serrano or jalapeño chiles seeded and chopped
- 2 tbsp freshly grated ginger
- 2 cloves garlic
- 4 whole cloves
- 1 tsp ground anise
- 1 tsp cardamom powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 1/2 cups coconut milk
- 2 tbsp corn oil
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 4 boneless, skinless chicken thighs coarsely chopped
- salt to taste
- 2 ripe tomatoes chopped
- cilantro leaves for garnish
Servings: servings
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Instructions
- In a food processor, blend the shallots, chiles, ginger, garlic, cloves, anise, cardamom, coriander, cumin, and pepper with 1/4 cup of the coconut milk to form a paste.
- Heat the oil in a skillet, and stir-fry the paste and lemon juice over medium heat, for a couple of minutes. Add the chicken and fry it for 5 minutes until browned.
- Next add the remaining coconut milk, the salt and tomatoes, and cook over moderate heat. Baste the chicken frequently with the sauce, while the chicken cooks for about 40 minutes. Serve warm, garnishing immediately with the cilantro.
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