Wednesday 31 May 2017

Chicken Korma/Ayam Kurma

Chicken Korma has its origins from India. It uses primarily yogurt and spices as base. In Malaysia, it is known as Ayam Kurma. The Malaysian version is paler in colour and uses mostly coconut milk and kurma powder (a premix of spices). It has a milder spiciness compared to its curry peers. It is rich in coconut milk taste with a slight tang from the tomatoes added in.

Chicken Korma is a popular dish during festivities and weddings. Therefore, it is only apt that I introduce this popular dish during this fasting month. This Malaysian version is not difficult to make at all. All you have to do is saute the sambal paste, add in the premix (that you could obtain from almost any grocery stalls), and lastly the coconut milk. You can alternate with chicken, beef or even mutton. It is perfect for this Ramadhan month whereby ease of cooking is essential. My version actually have carrot added in for nutrition and colour. If you have not tried the Chicken Korma, this is the perfect time. 

Chicken Korma/Ayam Kurma 

Serves 4 person

800 g chicken thigh and drumstick, cut into half
2 - 3 tbsp butter/cooking oil
2 stalk coriander leaves
200ml coconut milk
3 tbsp kurma powder
240 - 300ml chicken stock (can be replaced with water and 1 stock cube)
2 potatoes, cut into large chunks
2 tomatoes, cut into wedges
1 carrot, cut into pieces
4 green chillies, halved and cut into ½ inch length
salt and sugar to taste

Ingredient A
1 stick cinnamon
4 cloves
2 star anise
6 cardamom pod

Ingredient B
2 big onion
2 cm ginger
6 cloves garlic

Cooking Instructions:
1. Blend ingredients B. Heat butter in hot wok and fry ingredients A until fragrant. Add in ingredient B and saute until fragrant. Add in korma powder mixed with a little water. Cook until oil separates.

2. Add chicken and cook until oil separates.  Then add potatoes, carrot and chicken stock until chicken is 1/2 submerged. Add in seasoning. Close the lid on wok and let it simmer until ingredients inside becomes soft.

3. When chicken is soft, add in tomatoes, green chillies, coconut milk and chopped coriander. Cook until these ingredients soften. Remove and serve with rice while still hot.


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