Chicken kurma – a chettinad famous delicious dish in which ground nuts and spices and added. There are many ways to prepare a chicken kurma, the Southern variety which we make today is coconut based. Chicken kurma can be served with pulaos, roti, chapatti and for rice. We South Indians love to have this korma mainly for idly.
The authentic recipe is done using mud pot and spices are ground in traditional mortar and pestle (ammi kall). I do remember spending my childhood days in my mom’s native place Karaikudi. I have seen my grandma using all those traditional things to cook. Whenever she cooks, the flavor fills the air especially for non-vegetarian dishes. Also she used home grown fresh chicken which had lost its life some hours before.
This recipe needs more preparation work than cooking. Kurma generally won’t be hot and spicy and green chili is the only spice ingredient used in this kurma. So, it is a kid’s friendly dish and they will love it because of its mild taste. If you want a creamy chicken kurma, add cream and use ghee instead of oil.
I love shallots than adding large onions. It’s up to you. The main problem I face here in Gulf is I won’t get poppy seeds. A kurma without poppy seeds sound insane. But anyway I want to share you the recipe.
So let’s jump into the recipe!
- Heat a tsp of oil in a pan.
- Add Cinnamon, cloves, cardamom and saute.
- Followed by fennel seeds add green chilies and give a quick stir.
- Add Ginger and garlic and fry for less than a minute.
- Now add roasted gram and cashews and saute till color changes.
- Switch off the flame and add coconut. It will get fried in the pan heat itself.
- Cool down completely and grind everything to a smooth paste adding water.
- Heat a tsp of oil in a pan.
- Once hot add cumin seeds and bay leaf and crackle it.
- Add onions and saute till translucent.
- Add tomatoes and mix well.
- Add the chicken pieces, turmeric powder and salt.
- As chicken will leaves out water, allow it to cook for a couple of minutes.
- Now add the ground paste and some more water based upon the consistency you want.
- Allow it to boil nicely till the kurma becomes thick.
- Sprinkle some coriander leaves and switch off the flame.
- • Adding cashews are optional.
- • For an original chettinad kurma, do add ½ tsp of poppy seeds along with coconut while grinding.
- • You can use coconut milk for a milky texture.
- • If you don’t like the flavor of sesame seed oil, replace it with refined oil.
- • You can pressure cook everything finally for 1 whistle after adding all the ingredients.
Get ready with all the ingredients.
First prepare the coconut paste. For that heat a tsp of oil in a pan. Crackle cinnamon, cloves, cardamom and fennel seeds when oil becomes hot.
Followed by cashews add roasted gram and saute for a minute. Do not brown them.
Then add garlic and green chilies and mix.
Switch off the flame and finally add coconut gratings. It will get cooked in the pan heat itself.
Cool down the mixture completely.
Transfer this to a mixer and grind it to a smooth paste along with water. Set aside.
Heat oil in a pan.
Once hot crackle the cumin seeds and bay leaf.
Add onions and saute till transparent.
Next add tomatoes and saute until done.
Now add the chicken pieces and saute for a couple of minutes.
Add turmeric powder and
Add required salt.
Now add the coconut paste and some more water based upon your kurma consistency.
Allow it to boil for 5 to 8 minutes until the kurma becomes thick and the flavor fills the air.
Finally garnish with coriander leaves.
Delicious chettinad kurma is ready to be served with rice or chapati etc.