Chicken Kurma
Chicken Kurma is a tasty and flavorful curry made by cooking chicken in a coconut based sauce along with basic spices, onion and tomato. Chicken Kurma is a great accompaniment for rice, chapati, roti, idli, dosa and uttapam etc. Learn to make easy chicken kurma recipe with step by step pictures.
Servings3
Ingredients
- 250 grams chicken
- 1 big onion chopped roughly
- 1 medium sized tomato chopped roughly
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- salt to taste
- coriander leaves to garnish
To grind to a paste:
- 1/4 cup coconut heaped
- 1 no green chilli
- 1 teaspoon fennel seeds
- 1 heaped teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon poppy seeds
- 4 cashews
To temper:
- 1 tablespoon oil
- 1 no bayleaf
- 1/4 inch cinnamon
- 2 nos cloves
- 1 no cardamom
- a sprig curry leaves
- 5 garlic
Instructions
- Add a teaspoon of oil and first roast green chilli and remove it.
- To a mixer add 1/4 cup coconut heaped, 1 roasted green chilli, 1 teaspoon fennel seeds, 1 teaspoon red chilli powder, 2 teaspoon coriander powder, 1 teaspoon poppy seeds, 3 no cashews
- Add little water and grind it to a slightly coarse paste. Set it aside.
- Clean 300 grams chicken and rinse it well add turmeric powder and set aside.
- In a pressure cooker, heat 1 tablespoon oil add 1 no bayleaf, 1/4 inch cinnamon, 2 nos cloves, 1 no cardamom, a sprig curry leaves let it splutter.
- Then add 5 garlic,1 onion roughly chopped, 1 tomato roughly chopped, 1 teaspoon ginger garlic paste and saute well till raw smell leaves.Now add cleaned chicken, add required salt to taste and saute at least for 3-5 minutes until the texture and color of chicken changes.
- Add 2 cups water and pressure cook 3-4 whistles until chicken gets cooked. Let the pressure release by itself then open.
- Now add coconut paste.
- Give a quick mix. Let it boil, adjust salt at this stage.
- Let it boil for a good 10 minutes or until oil separates.
- Once oil separates and when chicken is nicely blended with the gravy, it is done.
- Garnish with 1 tablespoon coriander leaves and switch off.
Notes
- If you are not using pressure cooker you can even make it in a pan. Cook covered until chicken is cooked soft, it takes at least 20-25 minutes.
- Boiling for mentioned time is very important for the kurma to get its perfect flavor.
- Chicken will leave out oil so wait till oil separates at the sides
- This kurma goes well with both rice and chapati.
- You can even add 1/2 teaspoon garam masala powder to the gravy while boiling.
Nutrition Facts
Chicken Kurma
Amount Per Serving (100 g)
Calories 332
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 75mg25%
Sodium 96mg4%
Potassium 456mg13%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 3g3%
Protein 21g42%
Vitamin A 706IU14%
Vitamin C 11mg13%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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