Chef Anand's Chicken Kurma

I've tried cooking chicken kurma twice in my cooking career as a housewife. Sadly, I've failed on both attempt. It's sad because they were my hubby's favourite Indian dish. Just last week I thought I will cook hubby chicken kurma again- but the cheat way. That is when I bought Patak's Original Korma from Tesco.

I changed my mind when I saw my bestie posting a step by step on how to make kurma sauce on her blog. I'm glad I changed my mind. The homemade sauce is beyond good. It's one of the best korma I've tasted in UK. Seriously. Do give this recipe a try the next time you crave for some kurma :).

Ingredients used:
Ingredient A
3 free range chicken breast (cubed)
1/2 turmeric powder
1/2 cup water (I omitted)

Ingredient B

1 organic carrot
7 clove garlic (minced)
4 small shallots (he used 1/2 medium size onion- something I don't have in kitchen today)
2 - 3 ginger (thinly sliced)

Ingredient C
2 star anise
1 cinnamon stick
7 cardamon pods

Ingredient D
1/4 tbsp chilli powder
1 tbsp curry powder
1 tsp salt
4 tsp garam marsala
1 tbsp cumin powder
1 tbsp ground corriander

Ingredient E
250 - 300g coconut milk (depending on consistency you like)
2 tbsp greek yogurt

  1. Stir fry Ingredient B till ingredient turns brown
  2. Add Ingredient C. Stir fry till fragrant
  3. Add chicken and 1/2 tsp turmeric powder
  4. Cook till the meat turn slightly brown
  5. Next, add Ingredient D. Stir fry for a minute or two
  6. Add Ingredient E. 
  7. Let it simmer for awhile till you get slightly thick consistency.
  8. You may add water if you want a thinner version 
Chicken Kurma served in ramekin
I might add a little water when I heat the remainder for dinner tonight. Will let you know if I like the thicker version or slightly diluted version tonight

I added 1/2 cup water to the leftover chicken for dinner. I also added 1 tablespoon garam marsala. The end result looks and taste exactly like the one you taste at mamak (claimed hubby).

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