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Chicken Kurma recipe

Cucumber is in the fridge and I got to make this Chicken Kurma. Kurma I would say is the least spicy when it comes to the family of spicy food. It is mainly made of cumin and coriander I think. I never really know what it is made off as I can buy those Kurma powder in a packet easily. For non professional cook like me, to determine how tasty your dish would be is to get the right brand of Kurma powder. I’ve brought with me a packet of brand that I am not familiar with. I normally use Baba’s but since I was given this powder by a friend from Malaysia, I might as well try it.

You can actually use other types of meat when you cook Kurma. It can be beef, mutton or chicken. Since I have chicken available I will just make chicken kurma. The method is almost the same but is just the cooking time is different if you going to use beef or mutton as the meat takes longer time to be tender.

So here are the pictures for the ingredients needed for Chicken Kurma.

INGREDIENTS :-

  • Half chicken – approx 500 gm
  • 5 cloves of garlic grounded
  • 1 red onion slice thinly ( could be grounded as well )
  • 1 potato – cut into cubes ( bite size )
  • 1 carrot – cut into cubes ( bite size )
  • Grounded 1 inches of ginger
  • 1 packet of coconut cream
  • Salt
  • Pepper

COOKING :-

  • Heat 3 big spoon of cooking oil in wok
  • Add garlic , onion and ginger
  • Add one teaspoon of salt
  • Add chicken and continue to stir
  • Add potato and carrots
  • Keep stirring for 3minutes to let those ingredients mixes well with the meat
  • Add 2 tablespoon of Kurma powder
  • Keep stirring till fragrant
  • When kurma powder and other ingredients mixes well, you can see the chicken is half cook
  • Add coconut cream and then add half cup of water
  • Let it simmer in low heat
  • Occasionally stir the chicken and after 45 minutes it is ready. ( You can also check whether the chicken is tender or fully cook. Time given in cooking instruction sometimes are not accurate as the flame we use are always not the same – best is to taste it yourself )
  • Gravy need to be semi thick and not too watery


Chicken kurma in the wok simmering


Chicken kurma ready to be consume with dried fish ( toyo ) and cucumber salad

Today I was really in the mood to cook up a mini feast. I even bought 2 pieces of dried fish ( toyo ) and just fry it. It is another good agent or combination to eat with Kurma or Curry dishes. So today lunch is very lavish for me at least, as I have some really nice gravy of chicken kurma, cucumber salad and dried fish. For those of you who are reading my blog and would like to try to cook this dishes but could not find the necessary ingredients like kurma powder, I hope you will be patient as I am finding a way on how to make all these ingredients available in the Philippines for very affordable prices. In the meantime, I’m gonna have a hearty meal for lunch today while watching WOWOWEE.

P/S : I know the picture sucks and I will get my camera fixed soon! The camera phone sucks…not me

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Posted by on May 24, 2010. Filed under Food,Philippines,Recipe. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

2 Responses to Chicken Kurma recipe

  1. kiat Reply

    May 24, 2010 at 3:35 pm

    looks quite “pro”…n yes the pictures looked a bit not sharp…keep up the cooking.

  2. Alex Reply

    May 24, 2010 at 3:48 pm

    Kiat,

    Thanks for the kind words…maybe one of this days you can take some picture of Lean Chea’s cooking.

    I will invite her as guest chef in my blog…I would say the Filipino will love Asam Penang Laksa…

    A lot of tuna here and they love sourish food….with the asam

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