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6 pax   30 minutes

Good to Know

Serve the dish with fresh vegetables like tomatoes and 'ulam' for an even more balanced meal.


500 gchicken breasts, deboned, cut into large bite-sized chunks
200 gpotatoes, cut into small pieces
100 mlcorn oil
2 stickscinnamon
3 budsstar anise
4 podscardamom
1yellow onion, blended
3 cmginger, blended
4 clovesgarlic, blended
2 stalkslemongrass, blended
50 gkurma curry powder
2 cupswater
2 cubesMAGGI® Chicken Stock Cube
1 teaspoonMAGGI® CukupRasa™
3 cupswater
1 cupevaporated milk
4red chillies, cut into half lengthways and then into 4 pieces
100 gspring onions, cut into 5 cm lengths
2yellow onions, cut into wedges
1tomato, cut into wedges


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.