Showing posts with label India. Show all posts
Showing posts with label India. Show all posts
Tuesday, September 07, 2010
Friday, October 10, 2008
OUR CULINARY GEMS: Chicken Kurma
This dish is the Malaysian-ized recipe of the famous North Indian dish “Korma”. It actually means “cooked vewy slooooowly”. So if you’re planning to have this dish at dinner tonight, have a sandwich ready.
In Malaysia it is called “Kurma Ayam” (Ayam means chicken) and mostly available everywhere; mamak stalls, food courts and just about any restaurant in Malaysia.
Chicken Kurma is a very mild, creamy dish with a heavy sauce but you can make it as hot as you please.
Try something new at the table tonight and invite your friends – try this wonderful dish from Malaysia.
Here’s the recipe…
Preparation Time 15 mins
Cooking Time 30 mins
Serves 4
Ingredients
Group 1
3 tbsps cooking oil
1 medium sized onion, finely sliced
1 thumb fresh ginger, finely chopped
2 inch cinnamon
4 cloves garlic
2 cardamon
Group 2
1/2 kg chicken, cut into serving pieces
1 large potato, peeled and cut into wedges
2 cups water
1 cup evaporated milk
Juice from one lime
¼ cup roasted cashew nuts
Salt to taste
Group 3
2 tbsp coriander seeds
1 tbsp anis seed
1 tbsp cummin seeds
1 tsp white peppercorn
6 white poppy seeds
Directions
1. Blend Group 3 together in an blender with a little water to make a paste. Set Aside.
2. Sautee Group 1 together cooking the onion first and add the rest when it’s translucent.
3. Add the Group 3 paste and keep stirring until it is fragrant and aromatic. Add salt to taste.
4. Add the chicken, water and potato from Group 2 and cook till meat is tender.
5. Pour in the evaporated milk and allow it to simmer over low heat until the gravy is thick. Add lime juice and salt to taste.
Garnish with roasted cashew nuts on top and mint leaves on the side.
In Malaysia it is called “Kurma Ayam” (Ayam means chicken) and mostly available everywhere; mamak stalls, food courts and just about any restaurant in Malaysia.Chicken Kurma is a very mild, creamy dish with a heavy sauce but you can make it as hot as you please.
Try something new at the table tonight and invite your friends – try this wonderful dish from Malaysia.
Here’s the recipe…
Preparation Time 15 mins
Cooking Time 30 mins
Serves 4
Ingredients
Group 1
3 tbsps cooking oil
1 medium sized onion, finely sliced
1 thumb fresh ginger, finely chopped
2 inch cinnamon
4 cloves garlic
2 cardamon
Group 2
1/2 kg chicken, cut into serving pieces
1 large potato, peeled and cut into wedges
2 cups water
1 cup evaporated milk
Juice from one lime
¼ cup roasted cashew nuts
Salt to taste
Group 3
2 tbsp coriander seeds
1 tbsp anis seed
1 tbsp cummin seeds
1 tsp white peppercorn
6 white poppy seeds
Directions
1. Blend Group 3 together in an blender with a little water to make a paste. Set Aside.
2. Sautee Group 1 together cooking the onion first and add the rest when it’s translucent.
3. Add the Group 3 paste and keep stirring until it is fragrant and aromatic. Add salt to taste.
4. Add the chicken, water and potato from Group 2 and cook till meat is tender.
5. Pour in the evaporated milk and allow it to simmer over low heat until the gravy is thick. Add lime juice and salt to taste.
Garnish with roasted cashew nuts on top and mint leaves on the side.
Sunday, September 28, 2008
PERFECT SPECIMEN: Deborah Priya Henry
Deborah Priya Henry is a famous model/product endorser in Malaysia. She was born in Dublin, Ireland on 07 July 1985 to a Malaysian-Indian mother and an Irish father.
She grew up in Kuala Lumpur and started modeling when she was 15 in London. After completing 2 degrees from the University of Queensland in Australia, she became Miss Malaysia-World 2007 and went on to become a semi-finalist in the Miss World 2007 contest. She was the first representative of Malaysia after a 9-year absence in the said contest.
Deborah is now active in modeling and founded “Open Doors” – a charity org helping people with sustainable development programs and assistance.
More of Deborah here...
Eurasians are the most beautiful people on Earth.
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