1. Chicken KormaBy: Chef WanIngredients:6 Tbsp / 1 ½ oz Ghee (Minyak Sapi)2 Onions, peeled and finely sliced10 Shallots (Red Onions), peeled and finely sliced12 large Green Chilies, de-seeded and cut in halves (optional)1 Limes (Limau Nipis) – halved1 Lemongrass (Serai)– halved and bruised10 Cherry Tomatoes - halved4 cm / 2 inch Cinnamon Bark (Kulit Kayu Manis)3 Star Anise4 Cardamom Pods5 Cloves3 Tbsp of Kurma or Korma Powder1 kg / 2 pounds / 3 oz Chicken1 litre / 32 fl oz Coconut Milk (Santan Cair)1 cup water4 Potatoes, quartered150 ml / 5 fl oz Natural Yoghurt 6 Tbsp / 1 ½ oz Almond, finely grounded4 Tbsp / 1 fl oz Crisp-fried Shallots (Bawang Goreng)Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar) - finely slicedHandful of Mint Leaves (Daun Pudina) - finely slicedSalt, pepper and sugar to tastePaste Ingredients A (to be finely grounded):15 Shallot (Red Onion), peeled3 Garlic cloves, peeled2 cm / 1 inch of Ginger, peeled1 OnionPaste Ingredients B (to be finely grounded):1 bunch Parsley5 Coriander Roots – cleaned, save leaves for garnish10 sprigs Mint Leaves (Daun Pudina) - save half for garnish 4 Green Chilies, seeds removed1 cup of water Method:Melt Ghee in a pot and fry 1 Onion together with the fresh Shallots. Add in spices: Cinnamon, Star Anise, Cardamom, Cloves, and Lemongrass. Fry till fragrant and golden.Add in Paste (A), Stir-fry for 5 minutes. Then, add in Korma powder and Paste (B). Stir well and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface. Wait for a few minutes until most of the water has been evaporated. Add in Chicken pieces and continue cooking over moderate heat for 5 minutes. Add in Coconut Milk, water, Potatoes, grounded Almonds and 4 Green Chilies. Also add in salt, pepper and sugar to taste. Stir well and simmer gently over a low fire till gravy thickens and Chicken becomes tender (approximately 35 minutes). 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. Fold them together and simmer for another half a minute.Dish onto a serving plate. Garnish with crisp-fried Shallots (to taste). Serve with rice or Nasi Biryani.Note: Beef and Mutton can be substituted for Chicken<br />