Malay Chicken Korma’ Or Korma’ Ayam

Cooks in 45 minutes     Serves 2    


  • 1 whole chicken (cuts to 8 or 16 pieces)
  • 2 onion (each: 1/4 sliced and 3/4 blended)
  • 8 garlic (4 thin sliced & 4 blended)
  • Ginger 1 1/2 pounded/thinly sliced
  • 1/2 cup cooking oil
  • 2 inches stick cinnamon, 2 star anise & 2 cloves cardamon
  • 2 tomatoes (cut to four each)
  • 1 carrot (cuts: refer to the attached pictures)
  • 2 potatoes (cuts to four or six each)
  • 200 ml coconut milk
  • 1 soup bowl boiled water
  • 1 1/2 serving spoon Malay korma powder e.g. Adabi brand
  • 2 pieces medium Asam keping
  • A bunch of corriander leaves
  • Salt to taste


  • Heat up the cooking oil in a pot and stir fry the cinnamon, cardamon, star anise, onion and garlic until frangrant and yellowish in colour.
  • Add in the korma paste (mixed earlier the blended onion/garlic with korma powder with water to become paste). Stir well.
  • Add the chicken (alternatively you can use lamb/beef as well), stir well and leave it cook for 1 minute.
  • Add in the carrots, potatoes and corriander leaves. Stir well.
  • Add in the coconut milk (reduced the heat) and keep scooping (by using a ladle, scoop the sauce instead of stirring, this is the best way to cook coconut milk without breaks/separates to water).
  • Add in the asam keping, tomatoes and salt to taste.
  • Keep scooping until the chicken and vegetables properly cooked.
  • Dish out and serves it with boiled Brasmati or Nasi Minyak or Nasi Tomato.

About the Chef

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