mearl223 On August - 11 - 2011

Chicken Kurma

I’ve switched things up a notch & turned my kurma (basic curry) into THE Kurma – As in my Xacuti recipes, I roasted the spices before grinding them to accentuate their flavors & while some people make tangy tomato-based kurmas, mine is more creamy & nutty in texture – quite Moghlai actually!




PrepTime 10mins – CookTime 35mins – Serves 4

1 chicken of 1kg/ 2.2lbs – cut into 8-10 medium pcs – washed well & salted.
1 large onion – finely chopped
2-3 green chilies – finely chopped
2 large ripe tomatoes – diced
1/2 tsp turmeric pwd
1 tsp red-chili pwd
few curry leaves
1/2 cup freshly grated coconut / dessicated coconut
1″ ginger
5-6 garlic cloves
4-5 cloves
2 1″ cinnamon sticks
2-3 cardamoms
poppy seeds – 1 tbsp (optional)
coriander pwd – 1 tbsp
a handful of cashewnuts
1/2 cup fresh full-fat cream
2 dry red chilies
2 tbsp vinegar
3 small bay leaves
oil – 2 tbsp
salt to taste

Cooking Instructions

1. Soak the nuts & poppy seeds in warm water for 10 mins & then grind to a smooth paste. Set aside.
2. Dry roast  the whole spices – cinnamon, cardamom, cloves, garlic & ginger for a few minutes & then add the coconut – roast till light brown. Set aside to cool to room temperature & then grind with some water to a smooth paste.
3. Heat the oil in a non-stick pot.
4. Fry onions & green chilies well.
5. Add the powder spices, red chilies, bay leaves & curry leaves and fry till the oil separates.
6. Add the tomatoes & continue frying till they become soft.
7. Add the ground spices & fry well.
8. Add the chicken pieces & fry well – tossing from time to time till they are evenly white-brown (not pink anymore).
9. Add salt to taste and vinegar & then cover it – let the chicken cook in its own juices. Add very little water of you find that its dry.
10. When the chicken is done, add the cream & nutty paste, stirring well – Simmer for a few minutes.

Serve hot with steamed rice or piping hot rotis/naans/parathas – ENJOY!!!!!!!!

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