Chicken Kurma

Description

Kurma is a spiced curry sauce, mild in flavour. The sauce can be made by using either yoghurt/curd or any cream made with nuts or coconut. It can be made with combination of vegies or any non-veg item. Using chicken in this preparation is very popular. Very good combination with parotta or chapati.
Ingredients
1 lb Chicken (1/2 kg approx, cut into small pieces)
2 nos Onion (diced)
1 no Tomato (diced)
2 tsp Ginger garlic crushed
1 cup Coconut milk
2 stks Corrainder leaves (chopped for garnishing)
¼ tsp Cumin seeds
¼ tsp Fennel seeds
1 no Bay leaf
2 nos Cloves
2 nos Cardamon
2 nos Cinnamon
2 tsp Red chilli powder
3 tsp Corrainder /dhania powder
¼ tsp Turmeric powder
4 tsp Oil
1 tsp Ghee
1 tsp Salt (or to taste)
1 cup Water
1 no Green chilli

Instructions

 Chicken Kurma

Heat oil and ghee in a sauce pan and splutter cumin and fennel seeds, also add the dry masalas like bay leaf, cloves, cardamon and cinnamon. Saute onions, green chilli and ginger garlic until golden brown. Now add chopped tomatoes to this cook until soft. Clean and cut chicken and add at this stage along with turmeric powder, red chilli powder, dhania powder and salt. Fry for few minutes until the masala coats the chicken. Add water to this, close with a light lid and cook for 10 minutes. Once done, add the coconut milk and bring to a boil and garnish with corrainder leaves. Serve with parotto or chapati.

 Chicken Kurma

Notes

Make coconut milk from 1/2 coconut. While grinding use 3 or 4 cashews and some poppy seeds to make it little thick and then add to the curry. This makes the curry sauce rich and thick.

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22 comments to Chicken Kurma

  • madina19

    If we use a pressure cooker at what stage do we use it? And how much water is required?

  • eparameswari

    Today we tried this recipe. It came out very well. Thanks and keep going……….

  • VRS

    Mullai,
    Can you please post the typical hotel’s dosai and idly in Madras. I am sure they are adding something that tastes different than homemade ones. And I am longing to eat with the thengai chuteny sold in those railway station platforms. Ohhhh I can still smell that aroma from those chutneys. I tried your Rathna cafe sambar it was out of the world and I make that all the time for my dosais.

    Thanks in advance,
    VRS

  • Sentil

    Hi Mullai,

    Thank you. Tried for the first time, cameout with great taste. Taste matches my mother and chithi’s kuruma. Thanks again.

  • Sudha Prasanna

    hi mullai,i tried kurma yesterday and it was awesome.thank you very much to post such a wonderful recipe mullai.

  • jlakshmi

    Mullai,

    Due to heavy demand from family, I had to make this the third time today.. hats off !!!

    Regs
    Jaya

  • ramyakalyankrishnan

    Hi Mullai,
    Kurma came out great.Thanks a ton for posting all these great recipes.

  • radhika

    hi mullai how r u.where do you get the chicken. i bought fresh ones twice but it was not good because it was layer type. can u tell me where we can get good one. sorry for asking such a silly question.help me.

    • Mullai

      Radhika,

      I normally buy mine in bulk from Sams club. Either tyson or Members mark whichever is available at store. Fresh chicken might be good, but, will have to make a trip to the grocery store every week, which I would like to avoid. The reason being that I would end up buying a lot more of other things out of temptation.

  • Latha

    Hi Mrs Mullai, Can I use vegetables instead of chicken for this recipe?

    • Mullai

      Latha, you can use mixed vegetables or if you wish go with any one veggie, then try Brinjal, Potato, Cauliflower, zucchini, Tomato, the list goes on…Try and let me know.

      • Latha

        Hi Mrs Mullai,

        Tried this recipe with mix vegetables as you suggested, taste was very good, my husband liked it very much. But it was a little spicy for us, I normally reduce the red chili powder but I forgot to do the same with this recipe, anyhow the next time I will reduce it. Thank you very much for the recipe and for your quick reply as well.

  • Natasha

    How many people will this recipe serve for?

  • Lakshmi Mani1

    Hi Mullai,

    Do ur recipes include fresh chicken or frozen ones? The procedure mentions to cook the gravy for 10 mts will that do for the chicken to get cooked? How long approximately should I let the gravy to boil after adding the coconut milk?

    Regarding the chicken Biriyani recipe the cup measure of rice does it mean the cup that comes along with the rice cooker?Please clear my questions.

    Thanks

  • madan_venugopal

    Hi Mullai, Your recipes are awesome. I tried the pattani kurma which came out to be really delicious. I have a doubt regarding chicken kurma. Please let me know if we need to marinate chicken for this dish. Also should we add ground cocunut instead of milk. I followed the exact instructions but unfortunately for me, The chicken did not get the masala and the cocunut milk did not thicken the korma.
    Thanks

    • Mullai

      Madan Venugopal,

      There is no harm in marinating chicken with little turmeric and salt, but not really necessary. Same way adding ground coconut is also ok, my recipe calls for coconut milk bcos, I like it like a stew…. If you need very thick consistency then add ground coconut or thick coconut milk or combination of both. Normally kurma in our side (Chennai) means something thicker than stew, that's why the chicken looks pale yellow with little masala sticking to it. Whereas the same looks like a curry in Andhra. Its a matter of personal preference too, so adjust according to your taste.

  • sivasankari

    Hi Mullai, You are doing great. I luv your website. This is one which impressed me a lot and to check regularly. All ur receipes are tasty. how to make chicken kurma with curd? reply me.

    • Mullai

      Thank you Sankari, keep visiting for more exciting recipes. Actually tasted one such in a restaurant, they served it with chapatti, was literally looking white in colour. Will somehow mange to explore it and get back to you when I post it.

  • madi

    Came out great. Thanks for the recipe Mullai.

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