Prep 1 hr
Cook 0 mins
You can find this curry dish in most indian muslim restaurants in Malaysia. Indian-muslim cuisine is a class by itself and is enjoyed by all the different races here. We have restaurants that serve different types of curries to go with white rice, or roti canai or capati. Malaysians love to eat and you can find such shops everywhere and some are open 24 hours! I learned this authentic dish some 20 years ago.
- 1 kg chicken piece
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper powder
- 10 shallots, pounded
- 2 garlic cloves, pounded
- 1 inch piece gingerroot, pounded
- 10 shallots, sliced thinly
- 2 large onions, quartered
- 4 tomatoes, quartered
- 3 dried chilies (fried in oil) (optional)
- 4 green chilies (sliced length wise)
- 1 sprig coriander leaves
- 3 pieces cloves
- 3 pieces cardamom
- 1 inch piece cinnamon bark
- 3 tablespoons coriander powder
- 1 tablespoon cumin powder
- 1⁄2 teaspoon black pepper
- 1 teaspoon poppy seed
- 2 1⁄2 cups water
- 2 cups coconut milk
- 2 limes, juice of
- 4 tablespoons vegetable oil or 4 tablespoons ghee
- Clean and cut chicken in to fairly large pieces.
- Season with turmeric powder, salt and white pepper. You should wear gloves as the turmeric powder will stain your hands. Always use glass or metal utensils when seasoning with turmeric to prevent staining.
- Heat oil (or ghee) in a large or wok.
- Add cinnamon, cardamons and cloves. Using medium heat, fry till fragrant. (Remove spices - optional).
- Add in sliced onions and pounded ingredients and fry till golden brown.
- Add coriander powder, cummin powder and black pepper powder. Stir well adding 1 cup of water and THEN poppy seeds.
- Cook for a few minutes and then add in chicken pieces. Stir to mix well.
- Add coconut milk and balance of water (1 1/2 cup). Lower heat and simmer till chicken is cooked. Then add in green chillies, dried chillies (if using), quartered onions, tomatoes and coriander leaves.
- Finally add lime juice and salt to taste. Allow to simmer for further 5 minutes and dish out.
Wow. I have been adding these wonderful spices to my collection this past year - not sure what took me so long to find I love curry dishes! Other then snipping in the green chilies from the garden, and going a little light on some of the spices I was unfamiliar with I made as directed with wonderful results. Loved your Chicken Kurmah and will definitely make again. Thank you Marmee-of-3.