Brunei: Kurma (Coconut Chicken), Celebration Rice, & Spiced Fruit Salad

Kurma (Coconut Chicken)

Serves: 4-5

1 Lb Chicken
1 Cup Coconut Cream
2 Cup Coconut Milk
1/2 Cup Oil
1 Tsp Cardamoms, ground
2 Chilies
5 Cloves, ground
1 Inch Piece of Ginger, peeled & grated
4 Garlic Cloves, minced
4 Tbsp Kurma Powder*
- TRY: kurma methi
6 Shallots, minced

*Kurma Powder: You can buy it or make it yourself.
Ingredients: (This makes a larger quantity)
1 1/4 Cup Coriander
4 Tbsp Cup Cumin
4 Tbsp Aniseed
4 Tbsp Black Peppercorns
4 Tbsp Tumeric
10 Cloves
5 Star Anise
2 Cinnamon Sticks
1 Tbsp Nutmeg
10 Cardamom Pods

*Dry Roast each ingredients separately. Grind the necessary ingredients then mix them all together.

Mash half of the the shallots and half of the garlic together. Mix with the kurma powder and 1 tsp of water. Make into a paste consistency. Mix the remaining shallots, ginger and garlic together with the paste and cook in oil over medium heat. Add in the remaining spices (cardamoms, cloves)  Add the chicken and 1 cup of water to the pot. Cook for 15 minutes. Then add the coconut milk and chilies. Bring to a boil and then reduce to a simmer for 30-40 minutes (until the sauce thickens and chicken is thoroughly cooked).

Celebration Rice

Serves 4-5

3 Tbsp Oil
3 Tbsp Shallots, thinly sliced
1/4 Cup Shallots, minced
1 Inch Piece Ginger, peeled and minced
3 Garlic Cloves, minced
2 1/4 Cup Water
1 1/2 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1/2 Tsp Tumeric
1 1/4 Cup Rice
1/4 Cup Plain Yogurt
1 Small Tomato, diced
1 Tbsp Cilantro, minced
1 Tbsp Almonds, minced
1 Tbsp Cashews, minced
1 Small Chili

Fry the sliced shallots in the oil over medium heat until they are slightly golden. Then remove and place on a paper towel. Leave the oil in the pot (or add more if need be). Add the minced shallots, ginger and garlic and saute for a few minutes. Add the water and bring to a boil. Then add the rice, yogurt, tomato, cilantro, nuts and chili. Stir well.

Bring to a boil and reduce to a simmer. Cover and cook for 40 or until the water is absorbed. Garnish with sliced shallots.

Spiced Fruit Salad

Serves 4-5

1 Cucumber
1 Cup Jicama, chopped
1 Cup Papaya, chopped
1 Apple (Star Apple), sliced
2 Cups Pineapple, fresh or canned, sliced
1 Green Pear, chopped
1 Green Apple, chopped

Sauce:
3 Tbsp Roasted Peanuts, chopped
1 Chili, seeded and sliced
1/2 Cup Brown Sugar
1 Tbsp Tarmind Paste, mixed with 1/2 Cup Water and drained
- TRY: Tamicon Paste Tamarind Concerntrate 8 Fl Oz
1 Banana, sliced

Prepare the fruit and mix in a bowl.

Blend all of the sauce ingredients together. Serve with fruit. Can mix it in the bowl with the fruit or dip the fruit into the sauce.