Ayam masak kurma is a wealthy and aromatic rooster curry with potatoes and coconut milk. This Malaysian model of a kurma got here to the nation by means of India, with roots that unfold even farther.

Indian delicacies

Indian meals has all the time been a matter of controversy. The infinite array of spices, the wealthy gravies, and, if we’re being fully sincere – not all the time probably the most appetizing visible presentation of some dishes.

Kurma, or korma, is a kind of dishes that creates a bridge between two colleges. It’s not too spicy, but stuffed with aroma. It has a wealthy and thick gravy, but comprises a touch of freshness inside, making the dish dangerously addicting.

Kurma is usually attributed to Indian delicacies, and it seems on the menu of virtually each Indian restaurant abroad.

Nonetheless, kurma will not be of Indian origin. It arrived to the subcontinent from its western border. And, the recipe that I’ll share with you immediately truly originates east from the land of the Vedas and Chapati.

What’s kurma?

The identify “kurma” originates from the Persian phrase “gormeh” (قورمه), a kind of Iranian stew.

When the Mughal empire, recognized for its Iranian, Mongol, and Turkish roots, was established in modern-day Northern India and Pakistan, their gormeh step by step took a brand new form.

Whereas the usage of yogurt and sure spices are rooted in Persian and Central Asian cuisines, the general taste and texture of the dish acquired a brand new kind, that one would finally describe as a “Mughlai” dish.

Certainly, many Mughlai stews share some frequent traits: thick gravies, fall-off-the-bone meat, wealthy “masalas” (spice blends), and most notably – a shiny layer of fragrant oil on prime of the dish. This happens on account of the usage of fatty meat and dairy merchandise like yogurt and ghee.

As centuries glided by, totally different areas of the Indian subcontinent and its environment have every developed their very own kurma recipes. Some are even vegetarian – differing fairly a bit from the traditional Mughlai stew.

How did kurma arrive in Malaysia?

Within the nineteenth century, 1000’s of Indian Muslims, most of them from South India, immigrated to the Malay Peninsula, primarily for commerce and labor functions.

Because the years handed, Indian Muslims step by step assimilated into Malaysian society. Consequently, non-Indian Malaysians have been uncovered to the wealthy flavors of Indian curries and stews.

And guess what? They cherished it!

Nonetheless, many of those Indian-Muslim meat stews went by cultural and culinary adaptation, and recipes have been adjusted to the native palate.

On my final journey to Northern Malaysia, I used to be fortunate sufficient to strive among the finest Indian Malaysian curries in my life!

And, unsurprisingly, I had kurma nearly each day… Oops.

Naturally, as I returned dwelling, I couldn’t maintain myself from recreating these fantastic flavors.

Components in ayam masak kurma

Because the identify suggests, “ayam masak kurma” (rooster in Kurma sauce) makes use of rooster as the primary ingredient. Nonetheless, mutton and beef variations are additionally frequent.

Whereas most Malaysians these days use a store-bought kurma powder, I strongly suggest making your personal kurma spice mix, like every Indian Malaysian uncle would make. It’s not troublesome to do and the aromas are incomparable.

Not like Mughlai kurma, the Indian Malaysian rendition of kurma makes use of coconut milk or recent milk relatively than yogurt as a sauce-thickener.

Potatoes, tomatoes, and curry leaves (of South Indian affect) are additionally usually added.

Tips on how to cook dinner kurma rooster curry

To make your kurma spice combine, you’ll begin with some entire spices (and some powders) and toast them in a dry skillet till aromatic. As soon as cooled from toasting, you’ll grind them to a advantageous powder. Then it is able to use!

As you begin your curry you’ll warmth some butter in your pan and saute your onions and a few further spices. You then dilute a few of your kurma powder in water and add it to the butter and spice combination. This combination will get simmered – with out stirring – till you begin to see the oil amassing on the prime of the gravy.

Then you’ll be able to add the remaining curry elements and simmer the curry, lined till the rooster and potatoes are cooked by and every thing is extremely aromatic.

Tips on how to serve ayam masak kurma

Historically you discover this rooster curry served with rice or roti.

A favourite serving combo is named “KAS” – for kurma, achar, and sambal.

Achar is an Indian Malaysian pickle that is available in many shapes and varieties. And sambal is a class of Malaysian chili relishes. My favourite one is sambal goreng (fried sambal). (See the second image within the article.)

What does this Indian Malaysian rooster curry style like?

For me, the magic on this recipe is within the steadiness between heaviness and lightness. The sauce is certainly wealthy with rooster, coconut milk, and chunky potatoes.

But, the usage of spices and aromatics like ginger, tamarind, cardamom, and nutmeg present buoyancy and liveliness to the dish – the sort that makes you need to eat an increasing number of, chunk after chunk.

Tips on how to retailer and reheat rooster curry

This curry is finest eaten the day it’s made, however leftovers may be saved in an air-tight container within the fridge. To reheat place the curry in a small pot on the range and warmth slowly over low warmth till it reaches your required serving temperature.

Oz is initially from central Israel, and is presently primarily based in Amsterdam. Alongside being a jazz musician, he’s a devoted foodie and an expert chef. He has traveled the world since 2021, exploring a few of his favorite cuisines equivalent to Thai, Greek, Moroccan and far more! His favorite strategy to journey goes to meals markets and venues, interacting with the native folks and listening to their tales by meals. He’s impressed by the unbreakable bond between a tradition and culinary traditions. By travelling and consuming, he enjoys witnessing how meals can affect and be influenced by historical past and cultural trade.