Try this Chicken kurma recipe, or contribute your own.
- salt as needed
- 1 1/2 tbsp. poppy seeds or 6 cashew nuts
- 1/4 cup chopped coconut or grated coconut
- one and a half tbsp. oil
- one bay leaf
- one star anise
- 1/2 tsp shahi jeera or jeera/cumin
- two large or 3 small green cardamoms
- four cloves
- small cinnamon stick
- one cup finely chopped onions
- 1 green chili slit
- generous pinch of turmeric
- 1 1/2 tsp. ginger garlic paste
- 500 grams or 1/2 kg chicken (bone-in chicken can be used)
- 1 medium ripe tomato
- 1/2 tsp red chili powder
- 1 tsp garam masala (refer notes) + 1/4 tsp
- 1 sprig curry leaves or 8 pudina/mint leaves
- 1 tbsp. thick yogurt/ curd (optional refer notes)
- few coriander or mint leaves
- Carbohydrate 1.37621249965345 g
- Cholesterol 0 mg
- Fat 0.113874999893739 g
- Fiber 0.475875016830096 g
- Protein 0.30891249992227 g
- Saturated Fat 0.0178381249812776 g
- Serving Size 1 1 Serving (31g)
- Sodium 43.4517499935965 mg
- Sugar 0.900337482823353 g
- Trans Fat 0.0265068749824061 g
- Calories 7 calories
Step-by-step
- Powder poppy seeds first. Add coconut and blend to a smooth paste with little water. Set this aside.
- Chop onions tomatoes finely. Mash the tomatoes with your hand. set aside.
- Wash the chicken thoroughly, Drain off completely. Keep it aside.
- Fry dry spices in oil till they begin to sizzle.
- Add onions, chili and salt. Fry until golden.
- Fry ginger garlic paste with the onions till the raw smell disappears.
- Add chicken, turmeric and little more salt.
- Fry till the chicken turns white in color. Cover and cook for 5 to 6 minutes. Stir in between if needed to prevent burning.
- Add mashed tomatoes. Fry till they turn soft. Cover and cook if needed.
- Time to add in chili powder, garam masala. Stir and fry for 3 minutes.
- Add curry leaves or mint and coconut paste. Stir and fry until the mixture begins to leave the sides.
- Stir in yogurt and fry until it leaves the sides again.
- Pour water just enough to make a medium consistency gravy.
- Cook covered till the chicken turns tender and soft. Towards the end add ¼ tsp garam masala. Switch off the stove.
- Transfer chicken kurma to a serving bowl. Best to serve after 30 minutes. Garnish with coriander or mint leaves just before serving.
Operating within strict dietary boundaries requires precise ingredient choices without sacrificing depth of flavor. This preparation bypasses traditional dairy-heavy thickeners by utilizing a blended paste of coconut and poppy seeds or cashews, which naturally emulsifies the cooking liquid into a rich emulsion. Home cooks managing dietary restrictions can seamlessly substitute cashew nuts for poppy seeds at a one-to-one ratio to achieve identical viscosity in the finished gravy.
Originating from Moghul culinary traditions that spread across the Indian subcontinent, korma dishes historically relied on slow braising techniques with yogurt and nuts. Regional variations developed over centuries, incorporating local aromatics like star anise, shahi jeera, and curry leaves. The method relies on searing bone-in poultry pieces until the exterior turns opaque before introducing moisture, locking in internal juices during the simmering phase.
Controlling heat application is vital when incorporating the coconut paste and optional yogurt to prevent separation or curdling. Frying the paste until the oil begins to separate at the edges signals that the raw starches are fully cooked and the aromatic oils have integrated. Finishing the dish with a final pinch of garam masala just before turning off the heat preserves volatile aromatic compounds that otherwise degrade during prolonged boiling.
Allowing the finished curry to rest for thirty minutes off the heat improves overall texture as the muscle fibers reabsorb aromatic liquids. Prepared portions store safely in an airtight container for up to three days in the refrigerator. Reheating requires gentle medium-low heat with a splash of water to restore the intended gravy consistency.
