Ingredients

•     6 tablespoons / 1½ oz ghee (minyak sapi)
•     2 onions, peeled and finely sliced
•     10 shallots (red onions), peeled and finely sliced
•     12 large green chilies, de-seeded and cut in halves (optional)
•     1 limes (limau nipis) - halved
•     1 lemongrass (serai) - halved and bruised
•     10 cherry tomatoes - halved
•     4 cm / 2 inch cinnamon bark (kulit kayu manis)
•     3 star anise
•     4 cardamom pods
•     5 cloves
•     3 tablespoons of kurma or korma powder
•     1 kilogram / 2 pounds / 3 oz chicken
•     1 litre / 32 fl oz coconut milk (santan cair)
•     1 cup water
•     4 potatoes, quartered
•     150 millilitres / 5 fl oz natural yoghurt
•     6 tablespoons / 1½ oz almond, finely grounded
•     4 tablespoons / 1 fl oz crisp-fried shallots (bawang goreng)
•     Handful of coriander (cilantro, chinese parsley or ketumbar) - finely sliced
•     Handful of mint leaves (daun pudina) - finely sliced
•     Salt, pepper and sugar to taste

    Paste A (to be finely grounded):

•     15 shallots (red onion), peeled
•     3 garlic cloves, peeled
•     2 cm / 1 inch of ginger, peeled
•     1 onion

    Paste B (to be finely grounded):

•     1 bunch parsley
•     5 coriander roots - cleaned, save leaves for garnish
•     10 sprigs mint leaves (daun pudina) - save half for garnish
•     4 green chilies, seeds removed
•     1 cup of water

Method

1.     Melt ghee in a pot and fry 1 onion together with the fresh shallots.
2.     Add in spices: cinnamon, star anise, cardamom, cloves, and lemongrass.
3.     Fry till fragrant and golden.
4.     Add in Paste (A), Stir-fry for 5 minutes.
5.     Then, add in korma powder and Paste (B).
6.     Stir well and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface.
7.     Wait for a few minutes until most of the water has been evaporated.
8.     Add in chicken pieces and continue cooking over moderate heat for 5 minutes.
9.     Add in coconut milk, water, potatoes, grounded almonds and 4 green chilies.
10.     Also add in salt, pepper and sugar to taste.
11.     Stir well and simmer gently over a low fire till gravy thickens and chicken becomes tender (approximately 35 minutes).
12.  Just prior to serving, add in yoghurt, a squeeze of fresh lime juice, cherry tomatoes, mint and coriander leaves, fried shallots and the remaining green chilies.
13.     Fold them together and simmer for another half a minute.
14.     Dish onto a serving plate.
15.     Garnish with crisp-fried shallots (to taste).
16.     Serve with rice or Nasi Biryani.

Note: Beef and Mutton can be substituted for Chicken.