Chicken Kurma Recipe
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
To grind to smooth paste
- 1 1/2 tbsp Poppy seeds
- ¼ cup chopped coconut or grated coconut
For the curry
- 1½ tbsp Oil
- 1 Bay Leaf
- 1 Star Anise
- ½ tsp shahi jeera or jeera/cumin
- 2 large green cardamoms
- 4 Cloves
- small cinnamon stick
- 1 cup onions finely chopped
- 1 slit green chili
- generous pinch of turmeric
- Salt as needed
- 1½ tsp ginger garlic paste
- 500 grams Chicken
- 1 medium ripe tomato
- ½ tsp red chili powder
- 1 tsp garam masala
- 8 leaves pudina / mint
- 1 tbsp thick yogurt/ curd
garnishing
Ingredients
To grind to smooth paste
For the curry
garnishing
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Instructions
preparation
- 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
- 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 ¼ 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.
Notes
- Half cup thick curd (yogurt) can be used instead of poppy seeds and coconut paste. The taste does alter but it works good as a replacement to ground paste.
- Store bought garam masala can be used. For a chicken kurma a mild garam masala works great. Adjust the quantity as needed. If your garam masala includes red chilies, skip using red chili powder from the recipe.
- Folks have different thought of what a kurma is. If you are a coconut person go with the ground paste and skip curd totally or use as mentioned. If you are someone to think that yogurt is a must in kurma, then you can skip coconut and just use yogurt.