Imported from YouTube

Chicken Kulma

Name: Chicken Kulma
Prep time: 15 min
Cook time: 66 min
Total time: 81 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 12 Chicken thighs (The video indicates searing 8; the creator's ingredient list specifies 12. Use the quantity published in the list.); 1 Onion (Chopped); 2 tbsp Tomato paste; 1 Cinnamon stick; 1 tsp Paprika; 2 tsp Curry powder; 1 tsp Ground cumin; Black pepper (To taste); 1 L Stock (Type of stock not specified); 1 rama Lemongrass (Optional); 4 dientes Garlic (Chopped. The video transcription says 5 cloves; the creator's list specifies 4.); 2 tbsp Peanut butter (Heaped); 400 ml Coconut milk or heavy cream (Choose one of the two options); Oil for searing the chicken (The video indicates searing the chicken but does not specify the type or quantity of oil.)

Recipe by Diegodoal @diegodoal · YouTube

Imported by Jorge Martínez García on SeeMeCook

Filipino chicken curry with a creamy, silky peanut sauce, spices, and coconut milk or heavy cream. Served with white rice and, according to the author, it develops more flavor overnight.

4 servings81 minSoutheast Asian

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Ingredients

12 Chicken thighs (The video indicates searing 8; the creator's ingredient list specifies 12. Use the quantity published in the list.)
1 Onion (Chopped)
2 tbsp Tomato paste
1 Cinnamon stick
1 tsp Paprika
2 tsp Curry powder
1 tsp Ground cumin
Black pepper (To taste)
1 L Stock (Type of stock not specified)
1 rama Lemongrass (Optional)
4 dientes Garlic (Chopped. The video transcription says 5 cloves; the creator's list specifies 4.)
2 tbsp Peanut butter (Heaped)
400 ml Coconut milk or heavy cream (Choose one of the two options)
Oil for searing the chicken (The video indicates searing the chicken but does not specify the type or quantity of oil.)

Steps

1
Sear the chicken thighs in a casserole or Dutch oven. The video says 8 are used; the creator's ingredient list specifies 12.
2
Once seared, add the chopped onion and sauté until softened, about 5 minutes.
3
Add the tomato paste and the spices: cinnamon stick, paprika, curry powder, ground cumin, and black pepper to taste.
4
Toast the spices for 1 minute to intensify their flavor.
5
Pour in the stock and add the optional lemongrass stalk and chopped garlic.
6
Bring the mixture to a boil and let it reduce for 30 minutes.
7
While the sauce reduces, cut up the chicken thighs. The author says they can be left as they are, or the sauce can be blended and strained for a smoother texture; it can also be blended with an immersion blender.
8
Add the peanut butter and mix it into the sauce.
9
Let the mixture cook for 15 minutes.
10
Add the coconut milk or heavy cream and return the chicken to the casserole.
11
Serve with white rice, as suggested by the author.

Notes

There are discrepancies between the video and the creator's published list: the video mentions 8 chicken thighs and 5 garlic cloves, while the list gives 12 chicken thighs and 4 cloves; the quantities from the list have been retained and the differences noted. The source does not explain how long to cook the dish after returning the chicken or specify quantities for the white rice. The author comments that it tastes better the next day and is suitable for taking in a food container.