Chicken kurma | chicken kurma curry
Chicken kurma is a yummy recipe. Food lovers drool over this recipe. The dish is ideal for special occasions with family and loved ones. Chicken kurma is the perfect option if you want to surprise your friends with something nutritious and delicious at the same time. Chicken kurma is loved by people of all age groups. parveen created this Chicken kurma with love and best ingredients. So what are you waiting for? Put on your apron and get cooking this awesome Chicken kurma. Try this delicious Chicken kurma at home and enjoy the yummy flavours with your loved ones. The various steps of Chicken kurma are provided so that you can cook this delicious Chicken kurma easily.
Ingredients (240 ml cup used)
to grind to smooth paste (optional refer notes)
- 1 1/2 tbsp. poppy seeds or 6 cashew nuts
- 1/4 cup chopped coconut or grated coconut
for the curry
- one and a half tbsp. oil
- one bay leaf
- one star anise
- 1/2 tsp shahi jeera or jeera/cumin
- two large or 3 small green cardamoms
- four cloves
- small cinnamon stick
- one cup finely chopped onions
- 1 green chili slit
- generous pinch of turmeric
- salt as needed
- 1 1/2 tsp. ginger garlic paste
- 500 grams or 1/2 kg chicken (bone-in chicken can be used)
- 1 medium ripe tomato
- 1/2 tsp red chili powder
- 1 tsp garam masala (refer notes) + 1/4 tsp
- 1 sprig curry leaves or 8 pudina/mint leaves
- 1 tbsp. thick yogurt/ curd (optional, refer notes)
- few coriander or mint leaves
How to make the recipe
Powder poppy seeds first. Add coconut and blend to a smooth paste with little water. Set this aside.
Chop onions tomatoes finely. Mash the tomatoes with your hand. set aside.
Wash the chicken thoroughly, Drain off completely. Keep it aside.
making chicken korma – to be cooked on a low to medium flame
Fry dry spices in oil till they begin to sizzle.
Add onions, chili and salt. Fry until golden.
Fry ginger garlic paste with the onions till the raw smell disappears.
Add chicken, turmeric and little more salt.
Fry till the chicken turns white in color. Cover and cook for 5 to 6 minutes. Stir in between if needed to prevent burning.
Add mashed tomatoes. Fry till they turn soft. Cover and cook if needed.
Time to add in chili powder, garam masala. Stir and fry for 3 minutes.
Add curry leaves or mint and coconut paste. Stir and fry until the mixture begins to leave the sides.
Stir in yogurt and fry until it leaves the sides again.
Pour water just enough to make a medium consistency gravy.
Cook covered till the chicken turns tender and soft. Towards the end add 1/4 tsp garam masala. Switch off the stove.
Transfer chicken kurma to a serving bowl. Best to serve after 30 minutes. Garnish with coriander or mint leaves just before serving.