Chicken kurma,a flavorful and delicious curry from South India, is a signature blend of curry spices.
There are many ways to make chicken kurma. This chicken kurma recipe is made with spices, curd/yogurt and coconut-cashew nut paste. At the end, all the flavors from the ingredients would meld and result in a super flavorful dish that goes well with rotis, parathas or pulao.
Looking at the ingredients list, you might think making this chicken kurma would be a tedious process. Definitely not! The preparation is quite simple, my friends.
Make sure you simmer the flame after you add the coconut-cashew paste as it will curdle when cooked in high or medium high flame. Mint and coriander leaves add fragrance to chicken kurma, and they also bring authenticity in south indian cooking.
Preparation time. 10 minutes
Cook time. 20 minutes
Recipe cuisine. south indian
Recipe category. curry
Recipe reference. Fathima Shajahan
Chicken (cut into pieces, washed & cleaned) – 1 kg
Onion (chopped) – 2
Tomatoes (chopped) – 3
Curd/yogurt – 1 cup
Green chillies (slitted) – 3
Cumin powder/jeeraga powder -2 tsp
Black pepper powder/milagu thool – 1 and 1/2 tsp
Chilli powder/milagai thool – 1 tsp
Mint leaves/pudhina – 1 sprig
Coriander leaves/kothamalli – 2 sprigs
Lemon juice – 1/2 of lemon
Salt – as required
Oil – 150 gm
To grind (part 1)
Ginger – 1 inch piece
Garlic pod – 1
Cardamom/elaikkai – 2
Cinnamon – 3
To grind (part 2)
Coconut – half shell
Cashew nuts – 10 gm
Note. The ingredients shown will vary with the original quantity.
1. Grind the items listed under ‘to grind (part 1)’ such as ginger, garlic, cardamom, and cinnamon to a fine paste. Set aside.2. In a pan, heat oil and add chopped onions. Fry for a minute, and then add the ground cinnamon ginger garlic paste. Stir well.3. Stir well and cook until onions turn transparent. Add chicken pieces and stir well.4. Once chicken is half cooked, add chopped tomatoes, green chillies, curd, pepper powder, cumin powder, chilli powder, and salt. Stir well.5. Meantime, grind the items listed under ‘to grind (part 2)’ such as coconut and cashew nuts to a fine paste. Set aside.6. Add 1 to 1.5 cups of water and stir well. Boil well until chicken gets cooked and the curry thickens. Then add the ground coconut-cashew nuts paste. Simmer the flame.7. Stir well and then add coriander and mint leaves. Cook for 3 to 4 minutes and switch off. Add lemon juice and give a quick stir.Now, chicken kurma is ready! Serve hot with steamed rice or rotis or pulao.
- Once you add coconut-cashew paste, simmer the flame if not coconut milk will curdle.
- Switch off and only then add lemon juice.
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