Chicken Kurma

Tender chicken in a flavourful curry that is the perfect accompaniment to a simple plate of rice. Easy and quick yet oh so delicious!

Yield: 6 Servings
Prep Time: 20 mins
Cook Time: 25 mins
Difficulty Level: 1/5

Ingredients

• 1 kg free range chicken, cut into 8 pieces
• 4 tbsps kurma powder
• 8 pcs shallots
• 2 cloves garlic
• 3 slices ginger
• 1 tbsp white grated coconut
• 3 tbsps oil
• 1 large onion, cut into wedges
• 1 cinnamon stick
• 2 star anise
• 300 ml water
• 200 ml boxed coconut milk
• 2 potatoes, cut into wedges
• 1 carrot, cut into wedges
• 2 tomatoes, cut into wedges
• Crispy fried shallots, optional

Steps

01. Marinate chicken with kurma powder for 15 to 20 mins.

02. Blend the shallots, garlic, ginger and grated coconut until fine.

03. In a preheated pot, heat the oil and sauté onions, cinnamon stick, star anise and blended ingredients until fragrant.

04. Add in marinated chicken and cook for 4 mins while stirring. Add water and coconut milk.

05. Add the potatoes, carrots once mixture boils. Cook until chicken is tender and add in the tomatoes. Cook for another 5 mins.

06. Season gravy with salt to taste and turn off heat.

07. Serve chicken garnish with crispy fried shallots if liked.

TIP: To make the dish healthier choose low fat coconut milk instead. Text: Sa’idah Sheikh Jaffar / Photo: Chris Leong / Styling and recipe: Cindy Khoo