Recipe: At Home Malay Chicken Korma

Recipe: At Home Malay Chicken Korma Delicious, fresh and tasty.

Malay Chicken Korma. Along with Chicken Tikka Masala and Butter Chicken, Korma is undoubtedly one of the more popular items that can be found on the menu of any authentic Indian restaurant. Korma, also spelled as Khurma or Kurma, is a milder form of curry and is distinguished from other curries by its rich gravy and smooth texture, mainly because of its heavy incorporation of yogurt as part of its main ingredients. The first thing that came to my mind was Korma chicken (ayam kurma in Malay).

When ready, heat the cooking oil in a wok on high heat.

Identical to the Indo-Malay dish Gulai Putih (White Gulai), the only perceptible difference between Malay Kurma and Moghul Korma is the use of coconut milk instead of yoghurt, but you can substitute with yoghurt, cream or milk if you wanted.

Cooking chicken korma is easy, but you do need to pay attention to a few steps to get it right.

You can cook Malay Chicken Korma using 24 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Malay Chicken Korma

1. You need of Chicken Meat (skinless, boneless).

2. It’s of Kurma Powder recipe;.

3. You need of Cumin Powder.

4. You need of Coriander Powder.

5. You need of Fennel Powder.

6. You need of White Pepper.

7. You need of The 4 Sekawan Spice Mix (See Note).

8. Prepare of Cinnamon.

9. It’s of Star Anise.

10. It’s of Cardamom.

11. You need of Cloves.

12. You need of Other Ingredients;.

13. It’s of Nutmeg (pounded) or 1-2 pinches of nutmeg powder.

14. Prepare of Candle Nuts (pounded).

15. You need of Coconut Milk.

16. Prepare of Palm Sugar.

17. It’s of Shallots.

18. It’s of Garlic.

19. It’s of Ginger.

20. It’s of Lime (juice squeezed).

21. Prepare of Green Chillies (sliced).

22. It’s of Cooking Oil.

23. You need of Salt (marinade).

24. You need of Salt (season).

Below is a detailed explanation of how it is prepared.

Bone-in and skin-on chicken is most suitable for cooking curries, with no exception to korma chicken.

Chicken korma recipe with video and step by step photos - Korma is a delicious gravy usually made with onions, spices, nuts, yogurt, seeds, coconut, vegetables or meat.

It originated in the Indian subcontinent during the Mughal Era & later became immensely popular across the world.

Malay Chicken Korma step by step

1. Marinade the chicken with 1 tsp salt and half the Kurma powder for 30 minutes..

2. When ready, heat the cooking oil in a wok on high heat. Then, fry the 4 Sekawan spice mix with shallots, ginger and garlic until fragrant. Then add the remaining Kurma powder and fry it for another 10 seconds..

3. Add the chicken and fry it until both sides are brown. Then add coconut milk, half the green chillies, palm sugar, nutmeg, candle nuts and mix well. Bring it to a boil and then turn the heat down to low heat..

4. Cover with a lid and let everything cook for 10 minutes or until the sauce thickens. Check and stir every 3 minutes and season with extra salt if necessary. When sauce has thicken, pour in the juice and serve it in a serving plate and garnish with the remaining green chillies..

5. NOTE; the 4 sekawan (The Four Friends) is a well known spice blend in Malay. Sometimes its known as 3 Sekawan (The 3 Amigos minus the Cloves)..

6. I have used Greek yogurt along with coconut milk to give more rich taste..

There are so many ways a korma is made, most of them are adapted to the regional cuisines.

It is called Cape Malay Chicken Curry.

This is not an authentic Malaysian curry.

But the name Cape comes from the town called Western Cape in South Africa where a good number of Malaysians dwell, and whom originated this recipe.

The flavor of this curry is really nice and easy to get used to for those who are the curry beginners.