Chicken Kurma Recipe – Sharmis Passion

Chicken Kurma is a delicious and flavourful curry made by cooking chicken in a coconut based sauce with basic spices, onions and tomatoes. Chicken Kurma is a great accompaniment to rice, chapati, roti, idli, dosa and uttapam etc. Learn how to make easy chicken kurma recipe with step by step pictures.

I love Amma’s Chicken Kurma because it turns out so good Idli, Dosarice or Chapati or even for biryani. The kurma is mildly spicy and it is one of the best kurma I have tasted. So I wanted to share its recipe here too so that I also have a reference.

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About Chicken Kurma

Chicken Kurma is a delicious South Indian curry made with chicken, whole spices, onions, tomatoes, spice powders and coconut. ‘Kurma’ is a South Indian word for ‘korma’ which is derived from Mughlai cuisine. Kurma and korma both are completely different recipes.

Kurma is a special curry made with coconut as its base. Coconut milk is also used in place of coconut in some recipes. The taste of this gravy is absolutely delicious and so versatile that you can use this recipe for vegetables or even paneer.

This chicken kurma recipe is straight from Amma’s kitchen and is one of our family favourites. Kurma is a great accompaniment to idli, dosa, chapati, phulka, parotta etc. It also pairs beautifully with plain rice or biryani or ghee rice.

South Indian Kurma is a very popular side dish which has coconut as its base. Fresh coconut along with spices, poppy seeds and cashew nuts gives the kurma a rich and creamy texture. There are a lot of variations to this simple chicken kurma but this recipe is very easy and quick to make when you are short of time.

We chicken soupRice, phulka and chicken kurma – a hearty lunch! What’s being cooked for lunch this Sunday?! Serve with rice for lunch and reserve the leftover kurma with roti/idli dosa for dinner as we always do.

Chicken Kurma Ingredients

• Cock – Choose desi chicken or broiler chicken which would be great for this kurma. Make sure it is tender and fresh.
• Onion Tomato – Add onion and tomato and fry.
• tempering – Whole spices like cinnamon, cardamom, cloves. While seasoning, bay leaves and curry leaves are added. Apart from this, garlic and ginger garlic paste is also added for more taste.
• coconut base – Make a paste by grinding coconut with poppy seeds, cashew nuts, spice powder, green chillies. This forms the basis of Kurma.
• method of decoration Finally, when Kurma is ready, it is decorated with coriander leaves.

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How to make Chicken Kurma step by step

1. First fry green chillies by adding one spoon oil and take them out.

2. Put in a mixer jar

• ¼ cup shredded coconut
• 1 roasted green chilli
• 1 teaspoon fennel seeds
• 1 teaspoon red chili powder
• 2 teaspoon coriander powder
• 1 teaspoon poppy seeds
• 4 cashews

3.Add some water and grind it coarsely. Keep it aside.

4.Clean 250 grams chicken, wash it well, add turmeric powder and keep it aside.

5. Heat 1 tablespoon oil in a pressure cooker.

• 1 bay leaf no
• ¼ inch cinnamon
• 2 cloves
• 1 cardamom no
• a sprig curry leaves

Let it explode.

6.then add

• 5 garlic
• 1 onion roughly chopped
• 1 tomato roughly chopped
• 1 teaspoon ginger garlic paste

Fry well until the raw smell goes away.

7.Now add the cleaned chicken, add salt as per taste and fry for at least 3-5 minutes until the texture and color of the chicken changes.

8. Add 2 cups of water and pressure cook for 3-4 whistles until the chicken is cooked. Let the pressure release on its own then open.

9.Now add coconut paste.

10. Give a quick mix. Let it boil, adjust the salt at this stage.

11.Let it boil for 10 minutes or until the oil separates.

12. Once the oil separates and the chicken mixes well with the gravy, it is cooked.

13. Garnish with 1 tablespoon coriander leaves and close.

Serve with hot rice.

Expert Tips

• If you are not using a pressure cooker then you can also make it in a pan. Cover and cook until the chicken is soft, it takes at least 20-25 minutes.
• It is very important to boil the kurma for the mentioned time to get its perfect taste.
• Chicken will release oil so wait till the oil separates from the sides
• This kurma goes well with both rice and chapati.
• You can also add half a teaspoon of garam masala powder while boiling the gravy.

service and storage

Serve it with rice, roti, phulka, chapati or idli dosa. This chicken kurma goes well with almost any flatbread or idli dosa variety. This chicken gravy keeps well for one day at room temperature and up to 2 days in the refrigerator. If you are keeping it in the fridge, add some water and reheat it and then serve.

If you have any further questions about this Chicken Kurma Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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