Creamy Chicken Korma
The gravy may look pale but the richness of its flavour is something truly captivating.
Good to Know
Serve the dish with fresh vegetables like tomatoes and 'ulam' for an even more balanced meal.
|500 g||Chicken breasts, deboned, cut into large bite-sized chunks|
|200 g||Potatoes, cut into small pieces|
|100 ml||Corn oil|
|3 buds||Star anise|
|1||Yellow onion, blended|
|3 cm||Ginger, blended|
|4 cloves||Garlic, blended|
|2 stalks||Lemongrass, blended|
|50 g||Kurma curry powder|
|2 cubes||MAGGI® Chicken Stock Cube|
|1 teaspoon||MAGGI® CukupRasa™|
|1 cup||Evaporated milk|
|4||Red chillies, cut into half lengthways and then into 4 pieces|
|100 g||Spring onions, cut into 5 cm lengths|
|2||Yellow onions, cut into wedges|
|1||Tomato, cut into wedges|
After you debone the chicken, rinse it under cold running water. Then, cut the chicken into large bite-sized chunks.
Blend the yellow onion, ginger, garlic and lemongrass in a blender. Set them aside.
Heat the oil in a wok and sauté the blended ingredients along with the cinnamon, star anise and cardamom until you get the lovely scent of the spices.
Next, add in the chicken pieces and stir thoroughly.
Then, in goes the kurma curry powder and 2 cups of water. Stir and cook until the chicken turns tender.
When the curry starts bubbling, add in the MAGGI® Chicken Stock Cube, MAGGI® CukupRasa™, 3 cups of water, evaporated milk, red chillies, spring onions, the onion and tomato wedges. Stir and allow it to simmer.
The Ayam Kurma pairs perfectly with Nasi Briyani.