OUR CULINARY GEMS: Chicken Kurma

This dish is the Malaysian-ized recipe of the famous North Indian dish “Korma”. It actually means “cooked vewy slooooowly”. So if you’re planning to have this dish at dinner tonight, have a sandwich ready.

In Malaysia it is called “Kurma Ayam” (Ayam means chicken) and mostly available everywhere; mamak stalls, food courts and just about any restaurant in Malaysia.

Chicken Kurma is a very mild, creamy dish with a heavy sauce but you can make it as hot as you please.

Try something new at the table tonight and invite your friends – try this wonderful dish from Malaysia.

Here’s the recipe…

Preparation Time 15 mins
Cooking Time 30 mins
Serves 4

Ingredients

Group 1
3 tbsps cooking oil
1 medium sized onion, finely sliced
1 thumb fresh ginger, finely chopped
2 inch cinnamon
4 cloves garlic
2 cardamon

Group 2
1/2 kg chicken, cut into serving pieces
1 large potato, peeled and cut into wedges
2 cups water

1 cup evaporated milk
Juice from one lime
¼ cup roasted cashew nuts
Salt to taste

Group 3
2 tbsp coriander seeds
1 tbsp anis seed
1 tbsp cummin seeds
1 tsp white peppercorn
6 white poppy seeds

Directions

1. Blend Group 3 together in an blender with a little water to make a paste. Set Aside.

2. Sautee Group 1 together cooking the onion first and add the rest when it’s translucent.

3. Add the Group 3 paste and keep stirring until it is fragrant and aromatic. Add salt to taste.

4. Add the chicken, water and potato from Group 2 and cook till meat is tender.

5. Pour in the evaporated milk and allow it to simmer over low heat until the gravy is thick. Add lime juice and salt to taste.

Garnish with roasted cashew nuts on top and mint leaves on the side.

Bon appetite!