Kurma Curry

    1 hour 20 minutes

    This is the Malaysian version of the Indian Korma Curry. Chicken is cooked in a rich spice blend with potatoes, tomatoes and nuts.

    4 people made this

    Serves: 8 

    • Kurma Curry
    • 1 1/2 kg chicken, cut into bite size pieces
    • 60g ghee
    • 10 shallots, sliced
    • 3 cloves garlic, sliced
    • 3cm cinnamon stick
    • 4 cardamom pods, crushed slightly
    • 3 cloves
    • 2 large onions, quartered
    • 3 potatoes, peeled and halved
    • 2 tomatoes, quartered
    • 3 green chillies, slit longwise
    • 5 cashews, ground to a powder
    • 5 almonds, ground to a powder
    • 3 cups (750ml) coconut milk
    • 2/3 cup (175ml) milk
    • 1 large lime, juiced
    • 1 pinch salt, to taste
    • 1 pinch sugar, to taste
    • 2 stalks coriander leaves, diced coarsely
    • Spice Blend
    • 2 1/2 cm ginger
    • 10 cloves garlic
    • 12 shallots
    • 4 green chillies, deseeded
    • Kurma Curry Paste
    • 2 tablespoons coriander powder
    • 3/4 tablespoon fennel powder
    • 1/2 tablespoon cumin powder
    • 1 teaspoon ground white pepper
    • 1 teaspoon turmeric powder
    • water for paste

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Spice Blend: Grind all spice blend ingredients until fine.
    2. Kurma Curry Paste: Make kurma curry paste by blending all the ingredients with some water to create a paste.
    3. Kurma Curry: Season chicken with salt and set aside.
    4. Heat ghee in a saucepan and fry the sliced shallots, garlic, cinnamon stick, cloves and cardamom. Add the grounded spice ingredients and fry until fragrant. Add the curry paste and fry for a few minutes until oil begins to separate.
    5. Put the chicken pieces in the saucepan and mix well. Cook over low heat until the sauce is almost dry. Pour in the coconut milk and stir. Add the potatoes and bring to a boil.
    6. Combine the milk and lime juice together then add to the kurma. Season with salt and sugar then bring to a boil.
    7. When it boils add the tomatoes and green chillies. Reduce heat and simmer for another 20 minutes. Add the diced coriander leaves just before serving.

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