Chicken Kurma

                                                        Chicken kurma

Ingredients

2 kg chicken (cleaned and chopped to serving size, marinate with salt and kurma spices)

100 gm kurma spices Mix with water to form a paste)

1 clove garlic  (Blended )

15 pieces shallot  (Blended )

5 slices ginger ( Blended )
1stalk of lemon grass (Blended )

8 pieces potatoes (washed and boiled with jacket)  (Save the water to be used in cooking later on )

8 pieces okra

6 eggs ( boiled, de shelled and deep fried cos the fried texture of the egg white in kurma  gravy taste super )

150 gm Bejing cabbage
! grated coconut ( save a cup for ground toasted coconut , add 3 cups of water to the remaining coconut to extract coconut milk )

Heat oil in wok.
Add the  kurma paste, and all the blended items.
Stir fragrant until fragrant add seasoned chicken . Cook for 1 to 2 minutes.
Add a quarter of the coconut milk , let it simmer for 1 minute, add cabbage and okra .
Mix the chicken, cabbage and okra thoroughly, add the remaining coconut milk and ground toasted coconut and salt according to taste.
The  kurma is ready. Serve with hot white rice or toast.

The chicken, cabbage, okra and eggs must be mixed thoroughly , add coconut milk cover lid and let it simmers