Chicken Kurma

This is the perfect time to make a family favourite which is surprisingly simple to make, although you do need a little time to prep the ingredients, it’s a matter of throwing it all in and letting it stew to perfection.

Prep Time

15 min.

Cook Time

15 min.

Total Time

30 min.


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1½ cups Cooking oil
 Spices : Cardamon(6-7), Star anise (3-4) , Cloves(10), Cinnamon sticks (2) 1 Pkt Korma mix
¼ tsp coarse Black Pepper
1 Lemongrass (pounded at the ends)
2 Curry leaves stalks
10 Ginger slices
6 Shallots/red onions
2 Garlic cloves
1 pck Korma mix
2 Candlenuts finely ground & mix water into a paste
½ Chicken (cut into about 5 pieces)
4 large Onions (cut in wedges)
3 ½ cups Water
½ tbsp Salt
½ tbsp Sugar
⅓ cup Coconut milk
½ large Carrot
3 large Potatoes (cut in cubes)


  1. Pour in the cooking oil and wait till it’s sizzling hot
  2. Put in all the spices and pepper
  3. Put in the lemongrass, curry leaves, ginger slices
  4. Immediately put in the red onions and garlic (pounded)
  5. Fry to golden
  6. Add in ready korma mix
  7. Add in candlenut paste
  8. Fry the spices until fragrant & the oil is separated
  9. Put in the chicken & stir constantly for 5 minutes *(turn down the heat)
  10. Add the large onions
  11. Add 1 cup of water at a time, gradually keep adding until it boils, add sugar and salt 12. Add in the coconut milk
  12. Finally add carrots & potatoes

*Cili padi (Thai bird’s eye chilli) for added kick (optional)

*Kaffir Limes for extra zest (optional)

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