Name: Ayam Kormak (Mild Chicken Curry)
Yield: Makes 8 to 12 Servings
Ingredients: 3 tablespoons coriander seeds (ketumbar); 1 teaspoon cumin (jintan puteh); 1 bunch coriander leaves (cilantro); 1 teaspoon fennel (jintan manis); 1 teaspoon white peppercorns; 60 g or 2 ounces ginger, peeled and julienned; 1 clove garlic, peeled and chopped roughly; 10 green chillies, stemmed; 1 whole chicken, about 1.4 kg or 3 pounds; 30 g or 1 ounce ghee; 1 cup thin coconut milk; 2 tomatoes, cut into wedges; 1 bunch mint leaves, stems removed; 2 to 3 teaspoons salt; ¾ cup thick coconut milk; 40 g or 1½ ounces white poppy seeds (kas kas) *

Preparation info

Makes
8 to 12
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

This dish was one of the many sent over on Chinese New Year’s day by my father’s friend who owned a famous restaurant along Arab Street. He made it a tradition to provide nasi biryani, ayam kormak and rendang for our Muslim guests.

I remember it to be a less spicy curry with a richer gravy, as opposed to chicken curry which has a thinner consistency. It is delicious and goes well with achar.