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Chicken Kurmah

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“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.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and cut chicken in to fairly large pieces.
  2. 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.
  3. Heat oil (or ghee) in a large or wok.
  4. Add cinnamon, cardamons and cloves. Using medium heat, fry till fragrant. (Remove spices - optional).
  5. Add in sliced onions and pounded ingredients and fry till golden brown.
  6. Add coriander powder, cummin powder and black pepper powder. Stir well adding 1 cup of water and THEN poppy seeds.
  7. Cook for a few minutes and then add in chicken pieces. Stir to mix well.
  8. 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.
  9. Finally add lime juice and salt to taste. Allow to simmer for further 5 minutes and dish out.

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