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Malay Chicken Kurma
Malay Chicken Kurma is a traditional Malaysian recipe for a classic coconut milk based curry of chicken breasts with chillies and spices. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Malay Chicken Kurma.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesChicken RecipesVegetable RecipesMalaysia Recipes
Korma (Qorma, Kurma) is a dish originating in Bengladesh that uses coconut milk as a basic ingredient. Indeed any
curry-style dish incorporating coconut milk as a basic ingredient could be considered as a korma, as this version from Malaysia demonstrates. This dish is also known as Ayam Kurma.
Method:
Combine 3 shallots and 2 garlic cloves in a food processor chop finely then add the kurma powder and 1 tbsp water. Blend to a smooth paste.
Slice the remaining shallots and garlic then add the oil to a wok and use to fry the sliced shallots and garlic, along with the spices, until fragrant. Stir-in the kurma powder paste made above and continue frying until the oil separates.
Add the chicken and 250ml water. Bring to a simmer and cook for about 25 minutes, or until the chicken is tender. Pour in the coconut cram and slowly bring to a boil before adding the thin coconut milk.
Season with salt, to taste, and continue simmering gently, over a low flame, until the sauce has thickened. Add the sliced onion and split chillies. Stir to combine then take off the heat and serve on a bed of rice.
In some versions this is garnished with boiled eggs.
