Recipe: Chicken Kurma + Easy Cucumber Pickles (Acar Timun)

Chicken kurma (ayam masak kurma) is a lovely, mild and thick curry which can be enjoyed by the whole family. I used a ready made chicken kurma paste (we tried the brand, Lizar), which Hubby got from the supermarket. Super convenient, as all I needed to do was peel the potatoes and carrot and cut them up, and simmer along with chicken drumsticks, water and coconut milk.

You can serve chicken kurma with rice or flatbreads, as well as a pickle on the side. I am also sharing this easy 15-minute pickle recipe for acar timun (aka cucumber pickles, with carrots, shallots and red chilli).

Easy Chicken Kurma (Ayam masak kurma)
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time:  50 minutes
Serves 6-8

Ingredients
1 pack (150g) Lizar chicken kurma paste
1 kg chicken drumsticks
4 potatoes, peeled and cut into chunks
1 carrot, peeled and cut into chunks
400ml water
150ml coconut milk

1. In a heavy based pot over medium high heat, place water and chicken kurma paste. Stir to blend the paste.

2. Add the chicken and simmer for 10 minutes over medium heat.

3. Add potatoes and cook for a further 30 minutes, then add carrots and coconut milk and simmer for a further 10 minutes. Season with salt, if necessary. Serve with rice or flatbread.

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Acar timun (Cucumber pickle)
Ingredients
1 Japanese cucumber, peeled at intervals
1/2 carrot, peeled and cut into matchsticks
1/2 red chilli, thinly sliced
1 shallot, thinly sliced

For pickling
Juice of 1 lime
1 tsp salt
1 tbsp caster sugar
1 tsp white balsamic vinegar


1. Place all ingredients for pickling in a small bowl and mix well until sugar and salt is dissolved.

2. Slice the cucumber to 2 inch lengths, then quarter. Place in a bowl along with carrot, chilli and shallot and add the pickling solution.  Mix well and leave for at least 15 minutes.

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