Chicken Kurma

Chicken Kurma

By The Weekly  , ,

August 16, 2016

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

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 6 Servings


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


1Marinate chicken with kurma powder for 15 to 20 mins.

2Blend the shallots, garlic, ginger and grated coconut until fine.

3In a preheated pot, heat the oil and sauté onions, cinnamon stick, star anise and blended ingredients until fragrant.

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

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

6Season gravy with salt to taste and turn off heat.

7Serve 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

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