South Indian style chicken kurma is an easy to do kurma in which chicken is cooked in coconut-cashew paste. The coconut and cashews used gives a richness to the kurma and the recipe does not involve many ingredients. Also, in this kurma none of the masalas are used except the whole spices. Over all, this is an easy to prepare and rich southindian delicacy. This chicken kurma can be served with idli, dosa, rice and Appam (Refer recipe here).
If you wish to check out more Non-vegetarian recipes, refer here
Chicken – 1/2 kg
Onion – 1 no
Tomato – 2 nos
Green chilli – 10 nos
Cashewnuts – 1/4 cup
Turmeric powder – 1/2 tsp
Oil – 2 tbsp
Water – 3 cups (approx)
Salt – to taste
Cloves – 5 to 6 nos
Cinnamon – 5 (1 inch strips)
Star anise – 3 nos
Cardamom – 3 nos
Bay leaf – 2
Dry roasted fennel seeds – 1 1/2 tbsp
Grated coconut – 2 cups
Cashewnuts – 5 to 6 nos
- Clean the chicken well and keep it aside.
- Grind all the ingredients under “For grinding” into a smooth paste and keep aside.
- In a cooker, heat the oil and add all the whole spices.
- Once the flavour arises from the spices, add the cashewnuts, slit green chillies and fry them for a minute.
- Then add onions and saute till transparent.
- Now add the chopped tomatoes and turmeric powder and mix them well.
- Add in the cleaned chicken pieces to the mixture and saute for a minute.
- Now add the ground paste, 3 cups water and salt (Let the gravy be little watery at this stage. The kurma thickens finally)
- Close the lid of the cooker, and cook for about 15 mins in a medium-high flame.
- After the pressure gets released from the cooker, open the lid and check for the thickness of kurma. If the kurma is too thick, add water accordingly.
- Now chicken kurma is ready to be served.