Chicken Kurma Recipe

 CHICKEN KURMA RECIPE

Savor the flavors of South India with our delicious Chicken Kurma, a traditional curry made with tender chicken cooked in a rich and creamy coconut milk based gravy. Infused with the warmth of cinnamon, cloves and cardamom. Serve with idlis, dosas, chapatti, parotta or steaming hot rice for a quintessential South Indian meal experience.

Chicken Recipes

Chicken Kurma is a delicious South Indian curried dish made with chicken, whole spices, ground spices, coconut and herbs. This chicken kurma is a classic dish made often in the traditional South Indian homes, Kurma with ghee rice is a big popular combination you will find everywhere in South India. 

South Indian kurma has coconut as the key ingredient. Fresh coconut is ground with cashews, poppy seeds and fennel seeds to impart a rich and creamy texture. Since I have access to fresh coconut, I use the grated coconut in this recipe. You can also substitute it with canned coconut milk or frozen grated coconut. In Tamil Nadu, chicken kurma tastes varies from district to district and from home to home. I usually tend not to make the same recipe again and again, I love to make different styles of chicken curry each time. Today, I am sharing My mom style chicken kurma. This chicken kurma can be enjoyed on weekends, parties, pot lucks, buffets, festivals, etc., Follow my step by step photo recipe to prepare Chicken Kurma. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR CHICKEN KURMA

Coarse : Side Dish for Breakfast / Lunch

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 20 min

Total Time : 30 min

Starters

• Chicken 65

• Kerala fried prawn

• Pallipalayam chicken fry

• Mutton chukka

• Andhra style prawn fry

• Kerala mutton roast

• Tawa chicken

• Prawn ghee pepper roast

• Salmon fish fry

• Mutton liver fry

• Pomfret fish fry

• Chilli garlic prawns

INGREDIENTS

GRIND AND PASTE

• 1/4 cup grated coconut

• 2 green chilli

• 1 tsp fennel seeds

• 1 tsp poppy seeds

• 4 cashews

TO TEMPER

• 1 tbsp oil

• 3 cloves

• 1 inch cinnamon stick

• 1 bay leaf

• 2 cardamom

• 1 spring curry leaves

FOR KURMA

• 1 large onion - finely chopped

• 2 green chilli

• 1 tomato 

• 1 tbsp ginger garlic paste

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 2 tsp coriander powder

• 1/2 tsp garam masala powder

• 1.5 lb chicken

• salt - to taste

• Egg thokku

• Scrambled egg yolk

• Kongudand style egg curry

• Egg Biryani

• Egg roast

• Nadan Mutta Roast

• Udaitha Muttai Kuzhambu / Egg Drop Curry

PROCEDURE

• in the mixer jar, add grated coconut, green chilli, fennel seeds, cashews and poppy seeds

• add little water and grind it to a smooth paste and set aside

• clean chicken with turmeric powder and rinse well and set aside

• heat oil in a pan and temper with cloves, cinnamon sticks, cardamom, bay leaf and curry leaves

• now add finely chopped onions and green chillies, saute well until it turns translucent, next add ginger garlic paste and cook well until the raw smell goes

• add finely copped tomatoes and cook well for 2-3 minutes

• next, add cleaned chicken pieces, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt

• mix well and saute for at least 5-7 minutes or until the texture and color of the chicken changes

• cover with lid and cook in medium flame for another 5 minutes to cook the chicken (no need to add water)

• now add ground coconut paste in to the chicken curry and mix well 

• cover with lid and cook for 10 minutes or until the oil separates from the kurma

• once you see the oil separates from the chicken, it should be nicely blended with the kurma, it is done

• serve hot with chapathi, rice, partita, dosa or idli

• Enjoy!

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes

NOTES 

• adjust spice level according to your taste
• you can also make this chicken kurma in pressure cooker
• please make sure to cook the chicken well before adding coconut paste

Try my Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

CHICKEN KURMA WITH STEP BY STEP PHOTO RECIPE

in the mixer jar, add grated coconut, green chillies, fennel seeds, poppy seeds and cashews

grind to a smooth paste with little water and set aside

heat oil in a pan and temper with cloves, cinnamon stick, cardamom pods, bay leaf and curry leaves

add 1 large finely chopped onion and green chilli

saute well until it turn transparent

add ginger garlic paste and continue saute well until the raw smell goes

add chopped tomato

mix well and continue to cook for another 1-2 minute

add cleaned chicken, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt

mix well and cover with lid

cook the chicken for 10 minutes (do not add water)

chicken cooked well

add ground coconut cashew paste

mix well with 1/2 cup water

cover with lid and continue cook for another 6-7 minutes

chicken kurma ready

serve with idli, dosa, chapati or rice