If you enjoy Malaysian mamak-style curries but prefer something mild and creamy, this Ayam Masak Kurma is worth trying. It has a fragrant base of onion, garlic, ginger, curry leaves, and whole spices, together with Malaysian kurma curry powder and coconut cream.
This version differs from korma versions found in India. Malaysian Ayam Masak Kurma is mild rather than spicy, and you don’t need yogurt, nuts, chili powder, or curry powder. Malaysian kurma powder gives the dish its characteristic local flavor without requiring you to prepare a long list of spices from scratch, making this a practical recipe to cook at home.
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Why This Ayam Masak Kurma Recipe Works
- Mild and aromatic: The whole spices and Malaysian kurma powder give the chicken plenty of aroma and flavor without turning it into a hot curry.
- Creamy gravy: The measured amount of coconut cream gives the gravy a smooth, creamy texture without making it excessively rich.
- Tender chicken: The chicken is gently simmered rather than boiled vigorously. This slow braising helps keep the meat tender during the longer cooking time.
- Easy spice preparation: You do not need to grind a long list of individual spices. Store-bought Malaysian kurma powder makes the spice preparation much simpler.
- Mamak-style character: Kurma powder, curry leaves, whole spices, and potatoes give this dish the Malaysian mamak-style ayam kurma character.
Ingredients Breakdown
- Chicken and marinade: Season Bone-in chicken with turmeric and salt before cooking. I prefer thigh and drumstick pieces because they are more tender and contain a little more fat.
- Aromatics and chilies: Onion, garlic, ginger, and curry leaves form the aromatic base. The green and bird’s eye chilies go in near the end, mainly for fresh chili aroma, color, and presentation.
- Whole spices: Gently fry the cinnamon, star anise, cardamom, and cloves in oil first to release their aroma before the other ingredients go in.
- Kurma powder: Malaysian kurma curry powder is the main spice base for the dish. Using a good store-bought powder saves you from having to grind a long list of spices yourself.
- Potatoes and liquid: Potatoes cook together with the chicken and absorb some of the flavorful gravy. Water provides the braising liquid, while coconut cream is added near the end for a smooth, creamy texture.
How to Prepare Everything Before Cooking
Chicken
Cut 1 kg of bone-in chicken into medium pieces. I prefer using thighs and drumsticks because they are more tender and contain a little more fat. If you buy a whole chicken from a chicken vendor, you can ask them to cut it into pieces for you.
Pat the chicken dry and place it in a bowl. Add 1 teaspoon turmeric powder and 1 teaspoon salt. Wear gloves when rubbing the seasoning into the chicken because turmeric can stain your hands and leave them yellow for quite a while.
Leave the chicken for about 30 minutes while you prepare the other ingredients. There is no need for a long marinade because the chicken will be gently braised during cooking.
Aromatics and chilies
Finely slice the large onion. Chop the garlic and ginger finely, or use a mortar and pestle to make them into a coarse paste if you prefer. Prepare the curry leaves, slit the two green chilies lengthwise, and keep the three red bird’s eye chilies aside for the final stage.
Potatoes and spices
Peel the two potatoes and cut them into large chunks. Measure out the cinnamon stick, star anise, lightly crushed cardamom pods and cloves so everything is ready when you start cooking.
Have the 3 tablespoons of Malaysian kurma curry powder ready as well. Mix it with a little water to form a paste just before adding it to the pan.
Coconut cream
Measure out 150 ml of coconut cream before you start cooking. Check the package carefully to make sure you are using coconut cream intended for cooking rather than a diluted coconut drink.
The complete ingredient quantities and measurements are provided in the recipe card below.
Step-by-Step Cooking Instructions
1. Bloom the whole spices and cook the aromatics
Heat 4 tablespoons of cooking oil in a large pot or pan over medium heat. Add the cinnamon, star anise, cardamom and cloves. Lower the heat slightly and cook the spices gently for about 30 seconds to 1 minute, until fragrant. Avoid high heat because the spices can burn quickly.
Add the sliced onion and cook until softened and translucent. Add the chopped garlic and ginger and continue frying for about 2 minutes, until fragrant.
Mix the kurma curry powder with a little water to form a paste, then add it to the pan. Stir it together with the onion, garlic, ginger, and whole spices and cook for about 1 minute, until fragrant and well combined.
2. Add the chicken and start the braise
Add the seasoned chicken and stir well so every piece is coated with the spice mixture. Increase the heat to medium, then add 300 ml of water.
Stir well and scrape the bottom of the pan to loosen any spice mixture that has stuck there. Bring the liquid to a boil, then reduce the heat, cover the pan and simmer for about 10 minutes. Once it reaches a boil, keep the heat low enough to maintain a gentle simmer rather than a vigorous boil.
3. Add the potatoes and continue cooking
Add the potato chunks and cover the pan again. Continue simmering for about 20 minutes, or until the chicken and potatoes are almost completely tender.
Keep the heat gentle throughout this stage. The chicken will continue cooking in the braising liquid, so there is no need to boil it vigorously.
4. Add the coconut cream and finish
Reduce the heat to low and add 150 ml of coconut cream. Stir gently, then bring the gravy to a gentle simmer rather than a vigorous boil.
Cook uncovered for another 3–5 minutes, stirring occasionally, until the gravy becomes creamy and slightly thickened.
Taste the gravy and adjust the seasoning if necessary. Depending on the kurma powder and your preference, you may need a little more salt or kurma powder. If the gravy is too thick, add a little water. If it is too thin, let it simmer uncovered a little longer.
Finally, add the two green chilies and three red bird’s eye chilies. Stir and cook for about 30 seconds. They are mainly there for color and presentation rather than to make the dish very spicy.
Serve hot with steamed white rice, nasi minyak, roti canai or roti jala.
A Few Tips From My Kitchen
Wear gloves
This is a small thing, but I learned it the hard way. Turmeric stains your hands, and the yellow color can remain for much of the day.
Bloom the spices
Give the cinnamon, star anise, cardamom, and cloves a short time in the oil before adding the onion. I find that gently frying them for about 30 seconds to 1 minute releases their aroma. Keep the heat moderate so they do not burn.
Taste before finishing
Commercial kurma powders are not all the same. Once the chicken and potatoes are cooked and the coconut cream has been added, taste the gravy and adjust the salt or kurma powder if necessary. I prefer to make this final adjustment based on the actual flavor of the gravy rather than relying entirely on the measured amount.
Use the right coconut cream
The coconut cream matters more than you might expect. Use a product intended for cooking rather than a diluted coconut drink. The right product gives the gravy the creamy texture and body this recipe needs.
Common Mistakes to Avoid
Boiling the chicken too hard
Once the liquid reaches a boil, lower the heat and let the chicken simmer gently. Keeping the heat too high throughout the cooking time can leave the meat tougher, especially during a longer braise.
Using too much or too little coconut cream
More coconut cream does not necessarily make a better kurma. Too much can make the gravy excessively rich and overwhelm the spices, while too little can leave it lacking the creamy texture.
Using the wrong coconut product
Check the label before you buy. Use coconut cream intended for cooking rather than a diluted coconut beverage, which may also contain other ingredients. The wrong product can leave the gravy thin and lacking the richness this recipe needs.
Using ordinary curry powder
Malaysian kurma powder is an important part of this recipe. Ordinary curry powder will take the flavor in a different direction.
Adding yogurt or nuts
Yogurt, nuts, and nut pastes are used in other styles of korma, but they are not necessary for this Malaysian mamak-style ayam kurma. Adding them will change the character of the dish.
Making it too spicy
Ayam kurma is mild and aromatic rather than a fiery curry. This recipe does not use chili powder, and the fresh chilies added at the end are mainly for color, presentation and a little fresh chili aroma.
Expecting a red curry
The finished gravy should be creamy and slightly brownish-golden, with green from the curry leaves and fresh chilies. Ayam Masak Kurma is not meant to have the deep red color of a typical spicy Malaysian chicken curry.
Variations for Ayam Masak Kurma
- Adjust the chilies: The green and bird’s eye chilies are mainly used for appearance and a little fresh chili aroma. You can adjust the amount to suit your preference without changing the basic kurma gravy.
- Make your own kurma powder: If Malaysian kurma powder is not available where you live, you can use a homemade kurma spice blend instead. For this recipe, however, I prefer the convenience and local flavor of a commercially available Malaysian kurma powder.
How to Make Your Own Kurma Spice Blend
If you cannot find Malaysian kurma powder, you can make this simple homemade spice blend instead. It is designed specifically as a substitute for the 3 tablespoons of commercial kurma powder used in this recipe.
Homemade Kurma Spice Blend
Mix 1½ tablespoons ground coriander, 1 teaspoon ground fennel, ½ teaspoon ground cumin, ½ teaspoon turmeric powder, ½ teaspoon mild chili powder, ¼ teaspoon ground black pepper, and ¼ teaspoon garam masala together. Use the blend in the recipe where the 3 tablespoons of Malaysian kurma powder is added. There is no need to change the rest of the recipe.
This is a practical homemade substitute rather than an exact copy of any particular commercial Malaysian kurma powder. Different brands use different spice combinations and proportions, so the flavor will naturally vary.
More Recipes to Try
Roti Jala
Roti Jala is a soft, lacy Malaysian net bread that is traditionally served with curry. It is especially good for scooping up the creamy ayam kurma gravy.
Malaysian Curry Chicken
If you want to compare ayam kurma with another Malaysian chicken curry, try my Malaysian Curry Chicken. It has a more pronounced curry flavor and is spicier than this mild, creamy kurma, making it a nice contrast.
Nasi Minyak
Nasi minyak is a fragrant Malaysian rice dish made with ghee, milk, and aromatic spices. Serve it with ayam kurma when you want to turn the dish into a more festive Malaysian-style meal.
Quick Takeaways
This Malaysian mamak-style Ayam Masak Kurma is mild, creamy, and fragrant, with Malaysian kurma powder and whole spices giving it its distinctive local character.
For the best result, use bone-in chicken, bloom the whole spices gently, and use coconut cream intended for cooking. Most importantly, once the liquid reaches a boil, reduce the heat and let the chicken simmer gently rather than boiling it hard.
Malaysian Mamak-Style Ayam Kurma (Chicken Korma)
Ayam masak kurma made Malaysian mamak-style with chicken, potatoes, kurma powder and coconut cream. Mild, fragrant and easy to make at home.
Ingredients
Chicken
- 1 kg bone-in chicken, cut into medium pieces
- 1 teaspoon turmeric powder
- 1 teaspoon salt
Aromatics and chilies
- 4 tablespoons cooking oil
- 1 large onion, finely sliced
- 5 cloves garlic, finely chopped
- 1½-inch piece ginger, finely chopped or grated
- 2 sprigs curry leaves
- 2 green chilies, slit lengthwise
- 3 red bird's eye chilies
Spices
- 1 cinnamon stick, about 2 inches
- 2 star anise
- 6 cardamom pods, lightly crushed
- 4 cloves
- 3 tablespoons Malaysian kurma curry powder
Other ingredients
- 2 medium potatoes, peeled and cut into large chunks
- 300 ml water
- 150 ml coconut cream
- 1 teaspoon salt, or to taste
Instructions
- Season the chicken with turmeric powder and salt. Leave it for about 30 minutes while preparing the other ingredients.
- Heat the cooking oil in a large pot or pan over medium heat. Add the cinnamon, star anise, cardamom and cloves. Cook gently for 30 seconds to 1 minute until fragrant.
- Add the sliced onion and cook until softened. Add the garlic and ginger and fry for about 2 minutes.
- Mix the Malaysian kurma curry powder with a little water to form a paste. Add it to the pan and cook for about 1 minute until fragrant and well combined.
- Add the seasoned chicken and stir until well coated. Add 300 ml water, stir and scrape the bottom of the pan. Bring to a boil, then reduce the heat, cover and simmer for about 10 minutes.
- Add the potatoes, cover and continue simmering for about 20 minutes, or until the chicken and potatoes are almost completely tender.
- Reduce the heat to low and add the coconut cream. Stir gently and bring the gravy to a gentle simmer.
- Cook uncovered for another 3 to 5 minutes until the gravy is creamy and slightly thickened. Taste and adjust the seasoning if necessary.
- Add the green chilies and red bird's eye chilies. Stir and cook for about 30 seconds.
- Serve hot with steamed white rice, nasi minyak, roti canai or roti jala.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 1160Total Fat: 66gSaturated Fat: 15gUnsaturated Fat: 51gCholesterol: 307mgSodium: 1735mgCarbohydrates: 53gFiber: 16gSugar: 11gProtein: 87g
This data was provided and calculated by Nutritionix on 10/4/2026
Hi, I’m KP Kwan. Please leave your questions here if you’d like to ask me anything about this recipe. I’ll be happy to help and will reply as soon as possible.