Red Korma Chicken (Ayam Korma Merah)

This recipe was first published in Flavours magazine.

Print Recipe
Print Recipe
Wet spice paste (blended together)
Dry spice mix (ground)
  1. Heat the oils in a pot over medium-low heat. Add the pandan leaves, sliced shallots, and spices. Fry until shallot is browned and fragrant. Add chilli paste and fry for about 10 minutes, or until oil surfaces.
  2. Add in the wet spice paste and fry until fragrant before adding the dry spice mix. Add chicken pieces and cook, stirring, over medium heat for 5 minutes. Pour in the hot water and add the potato wedges. Simmer until potato is cooked and add the kerisik and milk mixture or yoghurt. Continue to simmer until oil resurfacesm then turn off the heat.
Recipe Notes

Instead of the dry spice mix, you can use 3 tbsp Korma spices mixed with water to form a paste.

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