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The gravy may look pale but the richness of its flavour is something truly captivating.

Ingredients

500 g chicken breasts, deboned, cut into large bite-sized chunks
200 g potatoes, cut into small pieces
100 ml corn oil
2 sticks cinnamon
3 buds star anise
4 pods cardamom
1 yellow onion, blended
3 cm ginger, blended
4 cloves garlic, blended
2 stalks lemongrass, blended
50 g kurma curry powder
2 cups water
2 cubes MAGGI® Chicken Stock Cube
1 teaspoon MAGGI® CukupRasa™
3 cups water
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

Preparation

1. After you debone the chicken, rinse it under cold running water. Then, cut the chicken into large bite-sized chunks.

2. Blend the yellow onion, ginger, garlic and lemongrass in a blender. Set them aside.

3. 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.

4. Next, add in the chicken pieces and stir thoroughly.

5. Then, in goes the kurma curry powder and 2 cups of water. Stir and cook until the chicken turns tender.

6. 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.

7. The Ayam Kurma pairs perfectly with Nasi Briyani.