When I first saw the kurma, it was not love at first sight. Grey in color with chunks of different... vegetables? ... and meats? ...sticking out of the pot? I was not sure what to expect. But when I smelled the kurma everything changed! My nose was greeted by an aromatic blend of mouthwatering spices. I detected garlic, ginger, cardamom, cinnamon, anise and something magical my nose hadn’t met before. Eager for something more solid than a sniff, I ladled the kurma onto a bed of rice and proceeded to have the best meal of my life: tender chicken, flavorful vegetables and a pinch of kurma magic!
To masak (cook) kurma, you need one chicken and a whole lot of spice! First, you heat one cup of palm oil, adding garlic, red onions, ginger, cardamom, cinnamon, star anise and anise seed. When you can smell the spices, add kurma powder (that magic flavor my nose couldn’t quite detect) and a splash of water, depending on how thick or thin you like your stew. Stir for five minutes. Add pieces of chicken, potato and two large onions, mix and add water to cover the chicken. After simmering, add one box of coconut milk and salt to taste. Once the chicken and potato are cooked, your kurma is ready to be enjoyed! Makan! (Eat!)
Kurma is an Indian-Malaysia fusion dish in which you can taste the history of Malaysia’s ancient connection to India. Through trade, people from both cultures shared not only goods but also flavors, resulting in tasty dishes such as kurma.
