I love amma’s chicken kurma very much as it pairs up well for idli, dosa, rice or chapathi or even for biryani. The kurma is mildly spiced and this is one of the best kurmas I’ve tasted. So wanted to share the recipe here also for me to have a reference too.
About Chicken Kurma
Chicken Kurma is a flavorful South Indian curry made with chicken, whole spices, onion, tomato, spice powders and coconut. ‘Kurma’ is a South Indian word for ‘Korma’ which is from Mughalai cuisine. Both kurma and korma are totally different recipes. Kurma is a special curry made with coconut as base. Some recipes even use coconut milk replacing coconut. This gravy tastes absolutely delicious and so versatile that you can use this recipe for vegetables or paneer too. This Chicken Kurma Recipe is straight from amma’s kitchen and it is one of our family favorites too. Kurma is a great accompaniment for idli, dosa, chapati, phulka, parotta etc. It also pairs up beautifully with plain rice or biryani or even ghee rice. South Indian Kurma is a very popular side dish with coconut as base. Fresh coconut along with spices, poppy seeds and cashews gives the kurma a rich and creamy texture. There are a lot of variations to this simple humble chicken kurma but this recipe is very easy and quick to make when you are pressed for time. We had chicken soup, rice, phulka and chicken kurma – a hearty lunch! Whats cooking for lunch this sunday?! Serve with rice for lunch and reserve the left over kurma for dinner with roti / idli dosa like how we always do.
Chicken Kurma Ingredients
Chicken : Choose country chicken or broiler chicken which would be great for this kurma. Make sure its tender and fresh. Onion tomato : Onion tomato is added and sauteed. Tempering – Whole spices like cinnamon, cardamom, cloves. bayleaf and curry leaves are added while tempering. Additionally garlic and ginger garlic paste are added for more flavor. Coconut base – Coconut along with poppy seeds, cashews, spices powders, green chilli is grind to a paste. This forms the base of the kurma. Garnishing – Finally when kurma is done it is garnished with coriander leaves.
How to make Chicken Kurma Step by Step
1.Add a teaspoon of oil and first roast green chilli and remove it. 2.To a mixer jar add
1/4 cup coconut heaped 1 roasted green chilli 1 teaspoon fennel seeds 1 heaped teaspoon red chilli powder 2 teaspoon coriander powder 1 teaspoon poppy seeds 4 cashews
3.Add little water and grind it to a slightly coarse paste. Set it aside. 4.Clean 250 grams chicken and rinse it well add turmeric powder and set aside. 5.In a pressure cooker, heat 1 tablespoon oil add
1 no bayleaf 1/4 inch cinnamon 2 nos cloves 1 no cardamom a sprig curry leaves
Let it splutter. 6.Then add
5 garlic 1 onion roughly chopped 1 tomato roughly chopped 1 teaspoon ginger garlic paste
Saute well till raw smell leaves. 7.Now add cleaned chicken, add required salt to taste and saute at least for 3-5 minutes until the texture and color of chicken changes. 8.Add 2 cups water and pressure cook 3-4 whistles until chicken gets cooked. Let the pressure release by itself then open. 9.Now add coconut paste. 10.Give a quick mix. Let it boil, adjust salt at this stage. 11.Let it boil for a good 10 minutes or until oil separates. 12.Once oil separates and when chicken is nicely blended with the gravy, it is done. 13.Garnish with 1 tablespoon coriander leaves and switch off. Serve with hot rice.
Expert Tips
If you are not using pressure cooker you can even make it in a pan. Cook covered until chicken is cooked soft, it takes at least 20-25 minutes. Boiling for mentioned time is very important for the kurma to get its perfect flavor. Chicken will leave out oil so wait till oil separates at the sides This kurma goes well with both rice and chapati. You can even add 1/2 teaspoon garam masala powder to the gravy while boiling.
Serving & Storage
Serve it with rice, roti, phulka, chapati or even idli dosa. This chicken kurma goes well with almost any flatbread or idli dosa variety. This chicken gravy keeps well in room temperature for a day and in fridge for 2 days. If storing in fridge reheat by adding little water and then serve it. If you have any more questions about this Chicken Kurma Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Chicken Kurma Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
