Ayam Masak Kurma (Indian Malayasian Kurma Chicken Curry)

Ayam masak kurma is a rich and fragrant chicken curry with potatoes and coconut milk. This Malaysian version of a kurma came to the country by way of India, with roots that spread even farther.

Indian cuisine

Indian food has always been a matter of controversy. The endless array of spices, the rich gravies, and, if we’re being completely honest – not always the most appetizing visual presentation of some dishes.

Kurma, or korma, is one of those dishes that creates a bridge between two schools. It is not too spicy, yet full of aroma. It has a rich and thick gravy, yet contains a hint of freshness within, making the dish dangerously addicting.

Kurma is often attributed to Indian cuisine, and it appears on the menu of almost every Indian restaurant overseas.

However, kurma is not of Indian origin. It arrived to the subcontinent from its western border. And, the recipe that I’ll share with you today actually originates east from the land of the Vedas and Chapati.

What is kurma?

The name “kurma” originates from the Persian word “gormeh” (قورمه), a type of Iranian stew.

When the Mughal empire, known for its Iranian, Mongol, and Turkish roots, was established in modern-day Northern India and Pakistan, their gormeh gradually took a new shape.

While the use of yogurt and certain spices are rooted in Persian and Central Asian cuisines, the overall flavor and texture of the dish received a new form, that one would eventually describe as a “Mughlai” dish.

Indeed, many Mughlai stews share some common traits: thick gravies, fall-off-the-bone meat, rich “masalas” (spice blends), and most notably – a shiny layer of aromatic oil on top of the dish. This occurs due to the use of fatty meat and dairy products like yogurt and ghee.

As centuries went by, different regions of the Indian subcontinent and its surroundings have each developed their own kurma recipes. Some are even vegetarian – differing quite a bit from the classic Mughlai stew.

How did kurma arrive in Malaysia?

In the 19th century, thousands of Indian Muslims, most of them from South India, immigrated to the Malay Peninsula, mainly for trade and labor purposes.

As the years passed, Indian Muslims gradually assimilated into Malaysian society. Consequently, non-Indian Malaysians were exposed to the rich flavors of Indian curries and stews.

And guess what? They loved it!

Nevertheless, many of these Indian-Muslim meat stews went through cultural and culinary adaptation, and recipes were adjusted to the local palate.

On my last trip to Northern Malaysia, I was lucky enough to try some of the best Indian Malaysian curries in my life!

And, unsurprisingly, I had kurma almost daily… Oops.

Naturally, as I returned home, I couldn’t hold myself from recreating these wonderful flavors.

Ingredients in ayam masak kurma

As the name suggests, “ayam masak kurma” (chicken in Kurma sauce) uses chicken as the main ingredient. However, mutton and beef versions are also common.

While most Malaysians nowadays use a store-bought kurma powder, I strongly recommend making your own kurma spice blend, like any Indian Malaysian uncle would make. It is not difficult to do and the aromas are incomparable.

Unlike Mughlai kurma, the Indian Malaysian rendition of kurma uses coconut milk or fresh milk rather than yogurt as a sauce-thickener.

Potatoes, tomatoes, and curry leaves (of South Indian influence) are also typically added.

How to cook kurma chicken curry

To make your kurma spice mix, you will start with some whole spices (and a few powders) and toast them in a dry skillet until fragrant. Once cooled from toasting, you will grind them to a fine powder. Then it is ready to use!

As you start your curry you will heat some butter in your pan and saute your onions and some additional spices. Then you dilute some of your kurma powder in water and add it to the butter and spice mixture. This mixture gets simmered – without stirring – until you start to see the oil collecting at the top of the gravy.

Then you can add the remaining curry ingredients and simmer the curry, covered until the chicken and potatoes are cooked through and everything is incredibly fragrant.

How to serve ayam masak kurma

Traditionally you find this chicken curry served with rice or roti.

A favorite serving combo is called “KAS” – for kurma, achar, and sambal.

Achar is an Indian Malaysian pickle that comes in many shapes and forms. And sambal is a category of Malaysian chili relishes. My favorite one is sambal goreng (fried sambal). (See the second picture in the article.)

What does this Indian Malaysian chicken curry taste like?

For me, the magic in this recipe is in the balance between heaviness and lightness. The sauce is indeed rich with chicken, coconut milk, and chunky potatoes.

Yet, the use of spices and aromatics like ginger, tamarind, cardamom, and nutmeg provide buoyancy and liveliness to the dish – the kind that makes you want to eat more and more, bite after bite.

How to store and reheat chicken curry

This curry is best eaten the day it is made, but leftovers can be stored in an air-tight container in the refrigerator. To reheat place the curry in a small pot on the stove and heat slowly over low heat until it reaches your desired serving temperature.

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Yield: 3-4 servings

Ayam Masak Kurma

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Ayam masak kurma is a rich and fragrant chicken curry with potatoes and coconut milk.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

For the homemade kurma powder

• 1.5 Tbsp coriander seeds
• 1 Tbsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp white peppercorns
• 1/2 tsp dried ginger powder
• 1/4 tsp nutmeg
• 5 green cardamom pods
• 4 cloves
• 1 star anise
• 1 cinnamon stick
• 1 bay leaf

For the curry

• 2/3 c butter, ghee, or vegetable oil
• 2 medium onions, diced
• 7 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 2 cinnamon sticks
• 4 cloves
• 4 green cardamom pods
• 1 star anise
• 12 fresh or frozen curry leaves (24 dried curry leaves)
• 2 Tbsp kurma powder* diluted in ½ cup of water
• 1 kg (2.2 lbs) bone-in chicken pieces (legs and thighs work best)
• 4 medium potatoes, cubed (waxy potatoes like red or new potatoes work well)
• 2 large tomatoes, sliced
• 400 g (one 13.5 fl oz can) coconut milk
• 2 liters (8.5 cups) water (or more, if necessary)
• 2 Tbsp tamarind sauce
• 1 tsp salt

Instructions

To make the kurma spice powder

1. Roast all ingredients in a pan on low heat for 5 minutes or until fragrant.
2. Transfer the spices to a mortar and let them cool down for a minute.
3. Grind the spices with a pestle until a fine powder is formed. (This can also be done in an electric spice grinder or a small coffee grinder reserved for spices.)

To make the kurma curry

1. Heat the butter/ghee/oil in a large pot.
2. Add diced onions, minced garlic, grated ginger, cinnamon sticks, cloves, green cardamom, star anise, and curry leaves. Stir fry on medium-low heat for 2 minutes.
3. Pour in the diluted kurma powder and stir well. When a thick gravy forms stop stirring and simmer on low heat until the oil separates from the gravy. Then, stir again.
4. Add the chicken, potatoes, and tomatoes and mix them into the gravy.
5. Pour in the coconut milk and water. Then add in the tamarind sauce and salt. Stir the pot once more and bring to a boil.
6. Cover the pot and simmer for 30-40 minutes on low heat, until the chicken and potatoes are tender.
7. Serve with rice or roti (and/or with my favorite KAS combo - kurma, achar**, and sambal***). Enjoy!

Notes

* I recommend following the homemade kurma powder recipe above for maximum flavor and fragrance. But, it can also be substituted with store-bought Malaysian Kurma powder or Indian Garam Masala.
** Achar is an Indian Malaysian pickle that comes in many shapes and forms.
*** Sambal is a category of Malaysian chili relishes. My favorite one is sambal goreng (fried sambal).

Recommended Products

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• 
  Kurma Powder
• 
  Tamarind Puree Concentrate
• 
  Dried Curry Whole Leaves

Nutrition Information:

Yield:

4

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 774

Oz

Oz is originally from central Israel, and is currently based in Amsterdam. Alongside being a jazz musician, he is a dedicated foodie and a professional chef. He has traveled the world since 2021, exploring some of his favourite cuisines such as Thai, Greek, Moroccan and much more! His favourite way to travel is going to food markets and venues, interacting with the local people and hearing their stories through food. He is inspired by the unbreakable bond between a culture and culinary traditions. By travelling and eating, he enjoys witnessing how food can influence and be influenced by history and cultural exchange.