Name: Chicken Kurma (Kurma Ayam)
Cuisine: Indian
Ingredients: Chicken breasts, 6, cut into bite-size pieces; Garlic 6 cloves, peeled and thinly sliced; Tomato 1, cut into wedges; Water 1.5 litres (48 fl oz / 6 cups) + more as needed; Potatoes 5, peeled and quartered; Cooking oil 180 ml (6 fl oz / ¾ cup); Coconut milk 250 ml (8 fl oz / 1 cup), extracted from 1 grated coconut and 250 ml (8 fl oz / 1 cup) water; Crisp-fried shallots as desired; Red chillies 3, seeded and halved lengthwise; Coriander leaf (cilantro) 1 sprig; Ground almonds 1 Tbsp; Spring onion (scallion) 1, finely chopped; Plain yoghurt 3 Tbsp; Onions 2, big, cut into wedges; Cardamom powder 1 tsp; Store-bought kurma powder 200 g (7 oz); Freshly ground black pepper 1 Tbsp; Salt to taste; Clove powder 1 tsp; Star anise 1; Cinnamon stick 2-cm (1-in); Butter 2 Tbsp; Curry leaf 1 stalk; Ginger 2-cm (1-in) knob, peeled and thinly sliced

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 180 ml (6 fl oz / ¾ cup)
Butter

Method

Heat oil and butter in a wok and fry the onions, garlic, ginger and curry leaf.
Add cinnamon, star anise, clove and cardamom. Fry until fragrant.
Add the kurma powder, ground almonds and pepper. Stir for 1–2 minutes.
Add water, adding more as desired. Stir well and add the potatoes. Allow to simmer until the potatoes soften.
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