Chicken Kurma is a delicious and aromatic chicken gravy recipe prepared in south-indian style. This is thick gravy with wonderful flavors of fresh spices which are roasted and ground to paste and later cooked with chicken. In this recipe chicken and the masala is slow cooked so that spices and flavors are induced well into the chicken.
There are many ways in which you can prepare chicken kurma. You can use nuts and yogurt to prepare a mild, creamy and a rich chicken kurma. The recipe here is a simple south-indian version of preparing chicken kurma which has delicious gravy with soft, tender and juicy chicken pieces. Chicken kurma is slightly spicy, but can adjust the spices to suit your taste buds.
Using poppy seeds makes the gravy thick and creamy. You can also add few cashew nuts along with poppy seeds too. If you do not have poppy seeds or do not like the flavor, use grated coconut. Roast all the spices well to get a rich flavor. Also make sure you keep the flame on low while cooking chicken for an aromatic and delicious chicken kurma.
Freshly ground masala tastes good for the recipe, but you can use store brought garam masala powder too. Adjust the quantity of the powder as needed. If using store bought one, roast rest of the ingredients listed below and ground it along with garam masala and proceed with the recipe. Chicken Kurma tastes amazingly delicious with ghee rice, biryani recipes, pulav recipes, with idli, dosa, appam, chapathi, roti, and even with plain rice.
For more such delicious chicken recipes, do check our: Dum chicken gravy, Punjabi chicken kukkad, butter chicken, chicken ghee roast, kerala style chicken curry, Malabar chicken curry, hot & spicy garlic chicken, ginger chicken, ginger-garlic chicken, pepper chicken, spicy chilli chicken, chicken chilli roast, chicken chops.
½ kg chicken
½ tsp lemon juice
Pinch turmeric powder
To fry & grind:
1 inch cinnamon
1 tbsp saunf
1 tbsp pepper
1 tsp jeera/cumin seeds
½ tbsp dhaniya/coriander seeds
4-5 kashmiri/byadgi red chillies
½ inch ginger, chopped
6-8 garlic cloves
1 tbsp poppy seeds/gasagase or use ¼ cup grated coconut
1 spring curry leaves
¼ cup shallots (sambar onions) or 1 medium onion, chopped
1 tbsp oil
2 onions, sliced or chopped
2 tomatoes, chopped
¼ tsp turmeric powder
2 spring curry leaves
2 tbsp chopped coriander leaves
- Wash chicken until clear and cut them into medium or small pieces. Drain water completely and take them into a bowl. Add turmeric powder, salt and lemon juice. Mix well and set aside for 30 minutes or longer.
- Heat a pan and add oil to it. Once oil is hot, add cinnamon, cloves, saunf, pepper and jeera. Fry for few seconds. Add dhaniya seeds, red chillies, ginger, garlic, curry leaves, and poppy seeds. You can use grated coconut instead of poppy seeds too. Fry everything well on a low-medium flame.
- Now add shallots or chopped onions. Fry till shallots/onions turn light brown in color. Transfer all the fried ingredients to a plate and allow it to cool for some time.
- Add all the fried ingredients into a mixer jar and pulse it few times. Add water and grind to fine paste. keep aside.
- Heat a heavy bottomed vessel or kadai and add 3 tbsp oil. Add curry leaves and sliced onions. Fry till onions turn light brown in color.
- Add chopped tomatoes and cook till it turns soft and mushy. Add a pinch salt to speed up the process.
- Add marinated chicken and fry on a medium flame for 5-8 minutes. Keep stirring the chicken.
- Now add ground masala paste, turmeric powder and fry again for few minutes. Add salt to taste and water as required. Close the vessel/kadai with a lid and cook on a low flame till chicken is cooked well. Keep stirring in between.
- Once chicken is cooked well, add chopped coriander leaves and transfer it to a serving bowl.
- Serve chicken kurma hot with roti, chapathi, pulav or plain rice.
- Adjust spices to suit your taste buds.
- Store brought garam masala can be used. Roast rest of the ingredients and ground them with garam masala powder.
- You can replace poppy seeds with grated coconut too.
- You can also soak or fry few cashew nuts and ground them along with rest of the spices.
- Kashmiri red chillies or byadgi chillies gives a bright red color to the kurma. You can also replace red chillies with green chillies too.
- Cooking chicken on a low flame, makes chicken soft, tender and also enhances the taste and flavor.
We hope you like our recipes and will enjoy trying it. We love to hear from you about your experiment in trying our recipes and how it turned out for you. Your feedback and suggestions are highly appreciated. Please rate the recipe and leave a comment below. Also do share the recipes with your friends and family on your social media networks.