Ayam Masak Kurma (Classic Malaysian Chicken Kurma)

Bahan

• Chicken thighs, bone-in, skin-on1 kg
• Potatoes, peeled and cubed300 g
• Coconut milk, thick400 ml
• Tamarind paste, diluted in water50 ml
• Onions, sliced2 large
• Garlic, minced5 cloves
• Ginger, grated1 inch piece
• Lemongrass, bruised2 stalks
• Star anise2
• Cinnamon stick1
• Cardamom pods3
• Cloves4
• Kurma powder3 tbsp
• Chili powder1 tsp
• Turmeric powder1 tsp
• Coriander powder1 tbsp
• Cumin powder1 tsp
• Vegetable oil3 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed
• Fresh cilantro, choppedfor garnish

Langkah

1. 1

   Heat oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until softened and lightly browned.

2. 2

   Add minced garlic, grated ginger, bruised lemongrass, star anise, cinnamon stick, cardamom pods, and cloves. Sauté for 1-2 minutes until fragrant.

3. 3

   Stir in the kurma powder, chili powder, turmeric powder, coriander powder, and cumin powder. Cook for another minute, stirring constantly, until the spices are fragrant.

4. 4

   Add the chicken pieces and stir to coat them with the spice mixture. Brown the chicken lightly on all sides.

5. 5

   Add the cubed potatoes, diluted tamarind paste, and enough water to almost cover the chicken and potatoes. Bring to a simmer.

6. 6

   Reduce heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the potatoes are soft. Stir occasionally.

7. 7

   Pour in the thick coconut milk. Stir well and simmer gently for another 10-15 minutes, uncovered, until the gravy has thickened to your desired consistency. Do not boil vigorously after adding coconut milk.

8. 8

   Season with salt and black pepper to taste. Remove lemongrass stalks and whole spices if desired.

9. 9

   Serve hot, garnished with fresh chopped cilantro.