Simple Chicken Kurma

I heart anything that has a touch of coconut in it. So you can imagine how wonderfully delicious this chicken kurma would taste with a lavish spill of coconut milk 😉

For Marination

  • 1Kg Chicken
  • 3 tbs thick curd
  • 1 tbs lemon juice
  • 2 tbs red chilly powder
  • 1/2 turmeric powder
  • 1 tbs coriander powder
  • 1 tbs ginger garlic paste
For Seasoning
  • 5 medium sized onions chopped finely
  • 4 green chillies slit into half
  • 1 tbs ginger garlic paste
  • 1 tsp garam masala powder
  • 3/4 tsp fennel seeds
  • 3/4 tsp cumin seeds
  • 3/4 tsp crushed black pepper corns
  • A handful of curry leaves
  • Adequate cooking oil
  • 100 ml pure coconut milk (preferably bought from shop)
  • Salt to taste
  • Marinate the chicken for a couple of hours with the ingredients mentioned
  • In a large frying pan, pour oil and add the fennel seeds, cumin seeds and crushed pepper corns. Wait till its color slightly changes and then add the chopped onions and green chillies.
  • Once the onions become light golden brown, add the ginger garlic paste. Wait till the ginger garlic paste loses its raw smell and add the garam masala.
  • To this add the marinated chicken. Allow all the water that the chicken gives out to evaporate. The curry leaves added at this point gives a great twist to the kurma.
  • When you the curry leaves are cooked well in oil, add sufficient water to the chicken. Cover the pan and allow the chicken to get cooked. (Make sure the water is adequate enough to give you the consistency of a kurma!)
  • Once the chicken is cooked, pour the coconut milk and cook the chicken for 5 extra minutes in low flame. This allows the coconut milk to penetrate inside the chicken.
This kurma makes an ultimate combo with idlies, dosas, chapathis and ghee rice 🙂

2 thoughts on “Simple Chicken Kurma

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