- 600 g of chicken
- 1 cup of coconut cream
- 50 cl of coconut milk
- 125 ml of oil
- 3 of cardamom pods
- 2 of star anise
- 1 of cinnamon stick
- 2 red chili
- 3 cloves
- 3 cm of ginger
- 4 cloves garlic
- 5 tablespoon of Kurma powder
- 6 shallots
- 1 cup of water
Mix finely chopped 1 clove garlic and 3 shallots, place in bowl and add thekurma and 1 tablespoon of water : it must make a paste.
Finely chop the shallots and remaining garlic cloves.
Mince the ginger and chillies into rings.
Cut chicken into cubes.
Heat oil in a pan and fry the shallots, minced garlic and spices until the flavors emerge.
Add the paste and fry until the oil separates, then add the chicken and remaining water and cook until chicken is tender.
Add coconut cream, coconut milk and chilli and let simmer 30 minutes over low heat until the sauce thickens.
Serve with rice.
Tips : If you don’t have the kurma powder take : 60 g of coriander, 10 g of aniseed, 10 g of black pepper, 10 g of cumin , 2 g of cinnamon, 2 g of cardamom, 2 g of cloves, 10 g of saffron or turmeric , 2 g of red chili, 1 g of star anise, 1 g nutmeg and almonds then grind and mix them.
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