Kurma Chicken Set
1 hour
1 Serving
Chicken Kurma is a highly popular traditional Malaysian dish. This dish combines tender chicken with a rich and flavourful kurma sauce that is packed with spices. It is often served with steamed white rice or biryani rice.
Ajinomoto Malaysia's special "Kurma" Chicken recipe is made using fresh ingredients. It is a complete yet delicious meal idea for the active individual.
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- Rice
Basmathi rice 30g - Kurma Chicken
- Cucumber Pickle
- Tomato Soup
- Plain Lassi with Mango
Nutrition Value in 1 Serving
Calories
582.7 kcal
Carbohydrate
74.9 g
Fat
18.6 g
Protein
28.9 g
- Rice
Basmathi rice 50g - Kurma Chicken
- Cucumber Pickle
- Tomato Soup
- Plain Lassi with Mango
Nutrition Value in 1 Serving
Calories
691.3 kcal
Carbohydrate
80.3 g
Fat
24.7 g
Protein
36.9 g
- Rice
Basmathi rice 100g - Kurma Chicken
- Cucumber Pickle
- Tomato Soup
- Plain Lassi with Mango
Nutrition Value in 1 Serving
Calories
770.9 kcal
Carbohydrate
97.1 g
Fat
25.4 g
Protein
38.6 g
Kurma Chicken
| 1/2 pc | Sliced onion, fried and puree with yogurt |
| 20 g | Yogurt |
| 1/2 tbsp | Olive oil |
| 2 nos | Cardamom |
| 2 nos | Cloves |
| 1 tsp | Garlic paste |
| 80 g | Chicken |
| 1/3 tbsp | Coriander powder |
| 1/4 tbsp | Chili powder |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | Ginger paste |
| 1/2 tsp | Garam masala |
| 1/2 cup | Water |
| 1 tbsp | Chopped coriander leaves |
- Heat oil, add cardamom, cloves and garlic, fry evenly.
- Then add the chicken and let it cook for about 2-3 minutes. Keep stirring it.
- Once it becomes brown, add in coriander powder and chili powder.
- Add TUMIX® to taste.
- Add ginger paste, fried onion mixture and yogurt, let it cook for a few minutes. Then put garam masala.
- If the gravy is too thick, add a little bit of water before covering it.
- Let it cook on low heat.
- Garnish with coriander leaves and serve hot.
You can add some water if you like gravy.
Cucumber Pickle
| 130 g | Japanese cucumber |
| 20 g | Carrot |
| 1 tsp | Rice vinegar |
| ¼ tsp | Salt |
| 1 small sachet | Pal Sweet® Sweetener |
- Slice the cucumber and carrot into thin pieces.
- Add in Pal Sweet®, vinegar and salt, mix well.
- Chill in the fridge before serving.
Tomato Soup
| 1/2 tbsp | Butter |
| 20 g | Onion, sliced |
| 1/4 cup | Wheat flour |
| 50 g | Diced tomatoes |
| 1 ¼ cup | Water |
| 1/2 tbsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1/2 tsp | Honey |
- Melt the butter over low heat. Add onion and cook until soft and translucent.
- Add the flour and stir until the mixture is even.
- Add tomatoes and their juice, water, TUMIX® and AJI-SHIO®. Raise heat to medium until it starts to boil, then reduce heat to low. Simmer for a while.
- Add in honey and stir well. Ready to serve.
Plain Lassi with Mango
| 60 gm | Diced ripe mango |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 70 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender except mango and blend it to a smoothie consistency.
- Served it cold with cubed mango.
Kurma Chicken
| 1/2 pc | Sliced onion, fried and puree with yogurt |
| 30 g | Yogurt |
| 1/2 tbsp | Olive oil |
| 2 nos | Cardamom |
| 2 nos | Cloves |
| 1 tsp | Garlic paste |
| 120 g | Chicken |
| 1/3 tbsp | Coriander powder |
| 1/4 tbsp | Chili powder |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | Ginger paste |
| 1/2 tsp | Garam masala |
| 1/2 cup | Water |
| 1 tbsp | Chopped coriander leaves |
- Heat oil, add cardamom, cloves and garlic, fry evenly.
- Then add the chicken and let it cook for about 2-3 minutes. Keep stirring it.
- Once it becomes brown, add in coriander powder and chili powder.
- Add TUMIX® to taste.
- Add ginger paste, fried onion mixture and yogurt, let it cook for a few minutes. Then put garam masala.
- If the gravy is too thick, add a little bit of water before covering it.
- Let it cook on low heat.
- Garnish with coriander leaves and serve hot.
You can add some water if you like gravy.
Cucumber Pickle
| 130 g | Japanese cucumber |
| 20 g | Carrot |
| 1 tsp | Rice vinegar |
| ¼ tsp | Salt |
| 1 small sachet | Pal Sweet® Sweetener |
- Slice the cucumber and carrot into thin pieces.
- Add in Pal Sweet®, vinegar and salt, mix well.
- Chill in the fridge before serving.
Tomato Soup
| 1/2 tbsp | Butter |
| 20 g | Onion, sliced |
| 1/4 cup | Wheat flour |
| 50 g | Diced tomatoes |
| 1 ¼ cup | Water |
| 1/2 tbsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1/2 tsp | Honey |
- Melt the butter over low heat. Add onion and cook until soft and translucent.
- Add the flour and stir until the mixture is even.
- Add tomatoes and their juice, water, TUMIX® and AJI-SHIO®. Raise heat to medium until it starts to boil, then reduce heat to low. Simmer for a while.
- Add in honey and stir well. Ready to serve.
Plain Lassi with Mango
| 60 gm | Diced ripe mango |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 70 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender except mango and blend it to a smoothie consistency.
- Served it cold with cubed mango.
Kurma Chicken
| 1/2 pc | Sliced onion, fried and puree with yogurt |
| 30 g | Yogurt |
| 1/2 tbsp | Olive oil |
| 2 nos | Cardamom |
| 2 nos | Cloves |
| 1 tsp | Garlic paste |
| 200 g | Chicken |
| 1/3 tbsp | Coriander powder |
| 1/4 tbsp | Chili powder |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | Ginger paste |
| 1/2 tsp | Garam masala |
| 1/2 cup | Water |
| 1 tbsp | Chopped coriander leaves |
- Heat oil, add cardamom, cloves and garlic, fry evenly.
- Then add the chicken and let it cook for about 2-3 minutes. Keep stirring it.
- Once it becomes brown, add in coriander powder and chili powder.
- Add TUMIX® to taste.
- Add ginger paste, fried onion mixture and yogurt, let it cook for a few minutes. Then put garam masala.
- If the gravy is too thick, add a little bit of water before covering it.
- Let it cook on low heat.
- Garnish with coriander leaves and serve hot.
You can add some water if you like gravy.
Cucumber Pickle
| 130 g | Japanese cucumber |
| 20 g | Carrot |
| 1 tsp | Rice vinegar |
| ¼ tsp | Salt |
| 1 small sachet | Pal Sweet® Sweetener |
- Slice the cucumber and carrot into thin pieces.
- Add in Pal Sweet®, vinegar and salt, mix well.
- Chill in the fridge before serving.
Tomato Soup
| 1/2 tbsp | Butter |
| 20 g | Onion, sliced |
| 1/4 cup | Wheat flour |
| 50 g | Diced tomatoes |
| 1 ¼ cup | Water |
| 1/2 tbsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1/2 tsp | Honey |
- Melt the butter over low heat. Add onion and cook until soft and translucent.
- Add the flour and stir until the mixture is even.
- Add tomatoes and their juice, water, TUMIX® and AJI-SHIO®. Raise heat to medium until it starts to boil, then reduce heat to low. Simmer for a while.
- Add in honey and stir well. Ready to serve.
Plain Lassi with Mango
| 60 gm | Diced ripe mango |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 70 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender except mango and blend it to a smoothie consistency.
- Served it cold with cubed mango.
AJI-SHIO® Flavoured Pepper Recipes
Pal Sweet® Recipes
TUMIX® Chicken Stock Recipes
