Chicken Kurma

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

Kurma Ayam

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

Asia
India
Malaysia
Main course
South East Asia
Gluten-free

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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