Quick Weeknights · Malaysian
Ayam Masak Kurma
This gentle chicken curry balances the aromatic warmth of spices with a creamy coconut finish.
Why This Works
The controlled sear on the chicken pieces locks in juices, while the separation of the oil from the kurma spice paste ensures the aromatics are fully bloomed. By finishing with thick coconut milk over low heat, we achieve a luxurious, emulsified texture that maintains the delicate spice profile without curdling.
The Upgrade
Add toasted cashew nuts as a garnish for an extra layer of richness and crunch.
Chef's Secret
Michelin TechniqueAlways fry the spice paste until the oil surfaces, as this technique deepens the flavor and removes the raw starch taste.
Ingredients
Total time including resting: 45 min
Directions
Heat the cooking oil in a heavy-bottomed pot over medium heat, then sauté the cinnamon stick and onions until softened, about 5 minutes.
5 minStir in the garlic and ginger, frying until the mixture is fragrant and golden brown.
2 minAdd the kurma spice paste and cook, stirring constantly, until the oil separates from the spice base.
4 minToss the chicken pieces into the pot, coating them thoroughly in the spice paste until lightly seared on all sides.
5 minIncorporate the potatoes and add enough water to just cover the ingredients, simmering until the potatoes are fork-tender.
15 minReduce heat to low and stir in the thick coconut milk, heating gently until the sauce achieves a velvety consistency that coats the back of a spoon.
3 minFinish by stirring in the green chilies and salt to taste, allowing the dish to rest for a final minute before service.
1 minWine Pairing
Viognier
White Wine
The BottleE. Guigal Condrieu
Viognier’s floral aromatics and full-bodied, oily texture stand up to the warm spices and coconut milk base of the curry. It bridges the gap between aromatic spice and creamy richness.
Nutrition per Serving
480
calories
28g
protein
22g
carbs
31g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cucumber-Onion Acar
A quick vinegar-pickled salad with cucumber and onion cuts through the curry's coconut richness.
Ingredients
Directions
Whisk together the rice vinegar, sugar, and salt in a medium bowl until the sugar dissolves.
Add the cucumber and onion, tossing thoroughly to coat.
Allow to macerate at room temperature for 10 minutes.
Drain excess liquid, garnish with sesame seeds, and serve immediately.
Side Dish
Warm Roti Canai
Store-bought or quick flatbread is the perfect vessel for soaking up the creamy curry sauce.
Ingredients
Directions
Heat a heavy-bottomed cast iron skillet over medium-high heat.
Brush the skillet lightly with ghee or oil.
Place the frozen roti in the pan and sear for 2 to 3 minutes per side until golden brown and flaky.
Remove from heat, wrap in a clean kitchen towel to retain warmth, and serve alongside the curry.
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.
Perfect Malaysian flavors. Followed it step by step and it was flawless.