Chicken Kurma is a mild, creamy coconut flavored gravy. Korma / kurma is a Mughlai dish, mostly made with any form of meat or vegetable or combination of both, where yogurt is primarily added for flavor and richness. A typical South Indian style kurma is slightly different, its definitely spiced or fiery and brings in richness from the ground coconut and nuts. Kurma is an one time affair in a week at our home, be it chapati, parotta or rice. My mom and mil are experts in making their own style, and this recipe is a combo of both flavors , do check the notes for options. I love this dish when served with flaky parottas… at the same time it also works for plain rice with some fried fish on the side!
#chickenkurmarecipe #சிக்கன்குருமா #chickenkulambu #kozhikurma #chicken
Chicken Kurma | Kozhi Kari Kurma | சிக்கன் குருமா
Ingredients
For Gravy
- 1/2 kg Chicken whole cut or boneless (whole cut country chicken preferred)
- 1 cup Onion small onion / pearl onion / sambar onion
- 2 Green chili slit open (add dry red chilies instead )
- 1/2 cup Tomato
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Cumin seeds
- 1/2 tsp Fennel seeds
- 1 small Bay leaf
- 4 each Cloves
- 2 1 inch Cinnamon
- 2 Cardamom
- 2 petals Black stone flower / kalpasi optional
- 1/2 tsp Turmeric powder
- 1 Red Chili powder hot variety
- 1 tbsp Coriander powder or All purpose curry powder ( kuzhambu milagai thool ) *** refer notes
- 2 tbsp Oil
- 1 tbsp Ghee
- 1/4 cup Coriander leaves for garnish
- 4 leaves Curry leaves
- 1 cup Water
For Coconut Paste (refer notes for alternatives)
- 1/2 cup Fresh grated coconut
- 4 whole Cashew nut
- 1 tsp Poppy seeds
- 1/2 tsp Fennel seeds
- 1/2 cup Water
Instructions
- To start with first grind coconut, fennel, poppy seeds and cashew with some water and make a thick paste.
- Chop all the veggies and keep them ready. Clean and chicken, wash and keep it ready. Chicken can be marinated with little turmeric and salt but not really necessary.
- Heat oil and ghee in a sauce pan and splutter cumin and fennel seeds. Also add the whole dry garam masalas like bay leaf, cloves, cardamom, black stone flower, cinnamon & curry leaves.
- Saute onions & green chilli until golden brown. I have used combination if sambar onions and regular onions.
- Add ginger garlic paste and saute till it cooks a bit.
- Now add tomatoes along with turmeric powder, red chili powder, coriander powder and salt. Bring the flame to medium, cover and cook for 3-4 minutes. The chicken will release water and cook along with the onion mixture.
- Saute until the masala powder cooks. Add water at this stage. Now bring the flame to medium low setting, cover and cook the gravy for 10 minutes. Alternatively you may pressure cook for 2 whistles.
- Once done, the oil will separate from the gravy as shown.
- Once done, add the coconut paste, throw in the coriander leaves and curry leaves. Simmer for few minutes and switch off!
- Serve as a side for chapati or have it with plain rice and curry!
Notes
Thengai Paal Kozhi Kuzhambu – Coconut Milk Chicken Curry
Andhra Green Chili Chicken Curry
Karuveppilai Chicken – Curry Leaves Chicken Curry
Instructions
-
To start with first grind coconut, fennel, poppy seeds and cashew with some water and make a thick paste.
-
Chop all the veggies and keep them ready. Clean and chicken, wash and keep it ready. Chicken can be marinated with little turmeric and salt but not really necessary.
-
Heat oil and ghee in a sauce pan and splutter cumin and fennel seeds. Also add the whole dry garam masalas like bay leaf, cloves, cardamom, black stone flower, cinnamon & curry leaves.
-
Saute onions & green chilli until golden brown. I have used combination if sambar onions and regular onions.
-
Add ginger garlic paste and saute till it cooks a bit.
-
Now add tomatoes along with turmeric powder, red chili powder, coriander powder and salt. Bring the flame to medium, cover and cook for 3-4 minutes. The chicken will release water and cook along with the onion mixture.
-
Saute until the masala powder cooks. Add water at this stage. Now bring the flame to medium low setting, cover and cook the gravy for 10 minutes. Alternatively you may pressure cook for 2 whistles.
-
Once done, the oil will separate from the gravy as shown.
-
Once done, add the coconut paste, throw in the coriander leaves and curry leaves. Simmer for few minutes and switch off!
-
Serve as a side for chapati or have it with plain rice and curry!
Notes
***Coriander powder can be replaced with all purpose curry powder which adds more flavor and thickness to the gravy. Our homestyle chicken kuzhambu always include this kuzhambu milagai thool which is combo of variety of spices roasted and ground into fine powder.
My mil’s version includes fennel seeds as well as little pottukadalai / roasted gram while grinding coconut and also she adds in few mint leaves while finishing up the gravy for added flavor. Also she is old school never uses premade ginger garlic paste, she likes to add crushed ginger and garlic. My mom uses just the poppy seeds and cashews while grinding coconut and garnish with just curry & coriander leaves and drizzles ghee at the end. I like both versions and play with the ingredients for a taste of both.
This kurma taste awesome with naatu kozhi or country chicken. Boneless works but not that tasty though! Make sure to grind the cashew and poppy seeds well to make a smooth paste. Sambar onion or pearl onion.
Comments are closed.