Fowl Quorema (Malay Chicken Curry)
A rich Malay-style chicken curry (quorema/korma) prepared with aromatic spices, onions, and ghee. This dish features tender chicken pieces cooked in a flavorful sauce.
Ingredients
- 3 lbs Chicken, cut into 8-10 pieces (Whole chicken cut up, or use chicken pieces)
- 4 tablespoons Ghee or clarified butter (Can substitute with butter or oil)
- 2 large Onions, thinly sliced
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, minced (Or 1 teaspoon ground ginger)
- 4 cloves Garlic cloves, minced (Or 1 teaspoon garlic powder)
- 1.5 teaspoons Salt (Adjust to taste)
- 1 cup Water (Or chicken stock for richer flavor)
- 0.5 cup Plain yogurt (Optional, for creamier sauce)
More recipes using Chicken
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Instructions
- 1Cut the whole chicken into 8-10 pieces, separating the legs, thighs, wings, and cutting the breast into 2-3 pieces. Pat dry with paper towels.
- 2In a small bowl, combine turmeric, chili powder, ground coriander, ground cumin, minced ginger, minced garlic, and salt. Mix well to create a spice paste.
- 3Heat ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced onions and fry, stirring frequently, until golden brown and softened.
- 4Add the prepared spice mixture to the fried onions and stir for 1-2 minutes until fragrant. Add the chicken pieces and turn to coat them well with the spice mixture, stirring frequently.
- 5Continue cooking the chicken pieces over medium heat, turning occasionally, until they are lightly browned on all sides.
- 6Add water (or chicken stock) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through and tender.
- 7If using yogurt, stir it in during the last 5 minutes of cooking. Stir gently to incorporate and heat through without boiling. Taste and adjust salt if needed.
- 8Remove from heat and let rest for 5 minutes. Serve hot with rice or flatbread.
