Chicken Kurma is a very rich and creamy dish which can be paired with a variety of rice, pulao, chapati, appam etc…The richness and creamy texture of kurma is acheived by using yogurt, cashews and coconut milk. This dish is not very spicy and can be served to kids without hesitation. If you are looking for a chicken dish with thick gravy, this kurma meets your demand.
- Chicken 500 – 600 gm
- Whole spices (Cardamom – 4, cloves – 5, cinnamon stick -1 inch)
- Onion sliced 2 cups
- Green chili sliced 2
- Ginger chopped 1 tbsp
- Garlic chopped 1 tbsp
- Tomato chopped 1 large
- Turmeric Powder ½ tsp
- Coriander powder 2.5 tsp
- Pepper powder 1 tsp
- Garam masala ½ tsp
- Yogurt 2 tbsp
- Cashews 8-10 pcs
- Thick coconut milk ½ cup
- Oil 1-2 tbsp
- Salt to taste
- Coriander leaves 1 tbsp to garnish
1.Soak cashews with thick coconut milk for 10 mins and grind it to a smooth paste.
2.Heat oil in a wide opened pan. Once oil is hot, add whole spices and saute until fragrant. Add green chili, chopped ginger, chopped garlic and saute until raw smell goes. Add sliced onion and saute it until it is browned.
3.Add turmeric powder, coriander powder ,pepper powder and saute for a min.
4.Add the chopped tomatoes and saute until the tomatoes are mashed up.
5. Add the chicken pieces, yogurt, salt and mix well.
6. Add ¼ cup hot water and cook it covered in medium heat . Once it is half done, add garam masala and cook covered until it is fully cooked.
7.Add the cashew coconut milk paste and cook for 2 mins.
8.Switch off the flame. Garnish with coriander leaves .
1.Adding coconut milk is optional.If you don’t prefer that, grind the cashews with 2 to 3 tbsp water.
2.You can use ghee instead of oil to make it more delicious.