Violet Oon's Chicken Kurmah:)

Violet Oon is Singapore's food ambassador. She needs absolutely no introduction. Long time back, when I had first come to Singapore and started dabbling in cooking and experimenting on various cuisines, it was her book that I picked up to get a 'look and feel' of the local food. Recently, I met her at a grocery store and thereafter, have always been in touch, an effort more from her side than mine (which puts me to shame...). What has touched me the most is that she is a  totally down to earth person despite her celebrity status and absolutely approachable.

 And how she cooks! The taste of her Roasted Vegetables, one of the simplest dish on earth, still lingers in my mouth. I would have roasted my vegetables too, without much thought, just cut them up and popped them into the oven and got them done in minutes. And beamed at the fastness with which I would have achieved results. But she, handled them like a newborn baby. Cut them with so much care, each one of them... marinated them with her special marinade, roasted them, checking them on and off. And that is the best roasted vegetables I have ever tasted. Yes. That is what makes Violet, Violet.

I was invited to Violet's Christmas bash recently, and got the loveliest door gifts ever! Her hand packed, aromatic Kurmah spice powder pouch. This drove me into making Chicken Kurmah with it, the following day, ofcourse:) Needless to say, it turned out to be finger-licking-ly good!

It came with her recipe for Chicken Kurmah in it which I followed to its exactness.

And... here is what the result was like!

Violet has a wide range of spice powders that can be bought online through her website, They are worth every cent you pay. She pounds them with the intention of sharing them more than anything else. She has recipes on them, which are prim, proper and precise. I have followed her recipe to the dot, only adding a little extra red chilly powder.

Here is Violet's recipe:



Chicken, Mutton or Lamb - 1 kg
VIOLET OON'S KURMAH POWDER - 3 tbsps mixed with 8 tbsps of water.
Garlic - 4 cloves
Shallots - 10
Ginger - 2 slices
Evaporated or Sterilised Milk - 1 cup
Lemon or Lime Juice - 2 tsp
Salt - 1 and 1/2 to 2 tsp
Mint Leaves - 1 handful
Tomatoes - 4 Green Chillies - 4
Water - 4 to 6 cups
Vegetable Oil - 6 tbsps.

1. Cut meat into large pieces. Pound 2 cloves garlic and 5 shallots. Slice remaining garlic and shallots. Halve tomatoes, cut off stalks of green chillies and slit halfway through each chilli. Slice remaining garlic and shallots. Wash mint leaves and tie together. Mix milk with lime juice to curdle the milk.

2. Mix VIOLET OON'S KURMAH POWDER with 8 tbsps of water. Mix half with the pounded spices and the meat.

3. Heat oil, add the sliced shallots, garlic and ginger and stir fry till fragrant. Add the remaining VIOLET OON'S KURMAH mixture, fry till fragrant. Add meat and the marinade, fry for 5 minutes. Add water and stew for twenty minutes. Add tomatoes, mint leaves, chillies and salt. Stew till tender, add the curdled milk and stew till sauce thickens. Remove mint leaves. Boil till meat is tender. Serve hot with steamed rice or bread.

Wishing all of you a lovely and blessed Christmas! I would be taking a short vacation break for the next two weeks. Lots of love and happiness:)



Shilpakiran said…
awesome... chicken ..glad to follow ur blog .. wishing you happy new year 2012.
Sangeeta Madhav said…
Thanks a lot Shilpa!
Sonali Pradhan said…
wow...awesome...thats a wonderful chicken curry...wishing u n ur family a very happy new year :-)
Sangeeta Madhav said…
Thanks so much Sonali:)
Now Serving said…
I just posted my vegetable Kuruma recipe dear :)

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