Ayam Masak Kurma

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 130 g chicken breast (large chunks)130g

Vegetables· 3

  • 45 g onion (sliced)45g
  • 8 g garlic (minced)8g
  • 6 g ginger (minced)6g

Sauces· 1

  • 35 g lite coconut milk35g

Spices· 3

  • 5 g curry powder (~1 tsp)5g
  • 1 small cinnamon stick(staple)1g
  • pinch of salt(staple)2g

Dairy· 1

  • 30 g low-fat Greek yogurt30g

Fats & oils· 2

  • 10 g cashew nuts10g
  • 5 g cooking oil (1 tsp)5g

  1. Soak the cashews in hot water 5 min, then blend with the yogurt and 2 tbsp water into a smooth cashew cream; cut the chicken breast into large chunks.

    Why? Blended cashew and yogurt create the same silky body as thick coconut cream — just 10 g of cashew saves a load of fat versus a full can of santan.

    Tip: No blender? Chop the cashews fine and soak 5 min longer — the gravy still thickens.

    Next up:Heat 1 tsp oil, sauté the onion, garlic, ginger and cinnamon over medium heat ~2 min, then add the curry powder and fry 30 sec until fragrant.

  2. Heat 1 tsp oil, sauté the onion, garlic, ginger and cinnamon over medium heat ~2 min, then add the curry powder and fry 30 sec until fragrant.

    Why? Kurma lives on warm, mild spice; blooming the curry powder in oil removes its raw edge — this shapes the flavour more than extra oil ever would.

    Tip: Cook the onion until translucent, not browned, or it dulls the pale, creamy gravy.

    Next up:Add the chicken and stir until the surface turns white, then add 100 ml water, cover and simmer ~8 min until the chicken is just cooked.

  3. 8 min · hands-free

    Add the chicken and stir until the surface turns white, then add 100 ml water, cover and simmer ~8 min until the chicken is just cooked.

    Why? Large chunks of breast simmered gently for 8 min stay just cooked and juicy — overcooking dries lean breast, so timing is everything.
    08:00

    Next up:Lower the heat, stir in the cashew cream, lite coconut milk and salt, and cook 2 min, stirring, until the gravy is smooth and thick.

  4. Lower the heat, stir in the cashew cream, lite coconut milk and salt, and cook 2 min, stirring, until the gravy is smooth and thick.

    Why? Yogurt and coconut milk must go in over low heat with constant stirring — high heat curdles them and splits the gravy; gentle heat keeps it creamy.

    Tip: Serve with half a bowl of basmati rice and cucumber slices — the mild curry is perfect over rice.