Mi Ayam Gulai Korma
Ingredients
- 2 pcs Mi Urai
- 3 tbsp cooking oil
- 4 cm galangal, bruised
- 3 cloves
- 2 cardamom pods
- 2 cm cinnamon stick
- 200 g chicken breast, diced
- 800 ml coconut milk
- 3 pcs asam kandis, soaked (or substitute with 2 tbsp tamarind water)
- salt (to taste)
- sugar (to taste)
- Spice paste:
- 10 shallots
- 5 garlic cloves
- 1 1/2 cm ginger
- 1/2 tsp whole white peppercorns
- 1/2 tsp coriander seeds, toasted
- 1/2 tsp cumin, toasted
- 1/4 tsp nutmeg powder
Instructions
- 1. Cook Mi URAI according to instructions on pack. Set aside
- 2. Blend all spice paste ingredients in a food processor until smooth.
- 3. Heat oil in a wok. Stir-fry spice paste, galangal, cloves, cardamom and cinnamon until fragrant.
- 4. Add chicken; stir well and cook for about 1 minute.
- 5. Add coconut milk and asam kandis; stir well. Bring to a boil and reduce heat to low. Season with salt and sugar; stir well.
- 6. Add Mi Urai and mix well. Divide into 2 portions and serve warm.
- Servings : 2
- Ingredient : Chicken
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