FOODlog #56: Malaysian Kurma Chicken

Kurma chicken curry is unique here to Malaysia. It is an Indian cuisine dish but localized to the flavor profile of Malaysians. It is loaded with spices like cumin powder, coriander powder, fennel powder, and some turmeric powder.

HOW TO MAKE IT

It's a fairly simple dish to make and it starts with blending up onions, garlic, and ginger with some water so it makes a thick paste. This is the beginning of the curry. This paste is then cooked in oil or clarified butter (ghee) and the spices are also added at this point. The mixture is then cooked until the oil separates and floats to the top then you're ready to add in the chicken. You can also at this point add in potatoes and carrots. This will give added flavor to the curry and if you're a potato lover like me, it becomes creamy delicious and melts in your mouth as well as give added thickness to the curry from the starch of the potato which I personally like a thicker consistency when it comes to curry.

You could also use mutton, lamb, or pork for this curry stew or if you're a vegetarian, you can use fried tofu as replacement. It's a versatile dish that can make any protein really delicious.

Recently my Mum cooked this dish for us and it was so delicious. She also stir fried some green vegetables making it a balance diet and not to mention an absolutely satisfying meal.