Chicken Kurma is a flavourful gravy that can be served along with Roti, Biryani, Pulav, Idli, Dosa .It is very mild and flavourful. Chicken is cooked in a coconut and poppy seeds based gravy and sautéed with minimal spices.
I served my Ghee Rice with Chicken Kurma and the combo was awesome I would say. Now let’s get started.
Similar Chicken Gravy Recipes:
Chicken kurma recipe
Method:
1. Soak Poppy Seeds in water for about 15 mins and then in a blender add in the soaked poppy seeds and coconut add little water and grind to a smooth paste. If you don’t have access to poppy seeds in your place use Cashew nuts, Replace poppy seeds by 8 cashew nuts and grind along with coconut.
2. Heat oil in a pan and then add in Fennel Seeds, cloves, Bay Leaves, Cinnamon stick, Cardamom.
3. Add in finely chopped onions and fry till it turn glossy then add in the ginger garlic paste and fry till the raw smell leaves.
4. Add in finely chopped tomatoes and cook till it leaves oil and then add in the chicken pieces mix well and cook for 2 mins
5. Add in Turmeric powder ,Red Chilli powder ,Garam Masala and Salt ,mix well let the masala blend well with the chicken cook for another 5 mins and then add in the ground coconut poppy seeds paste.
6. Add the required water and adjust the salt and spice level, cook till the chicken is cooked and add in lemon juice and coriander leaves and switch off the flame.
Notes:
- If you don’t have access to poppy seeds in your place use Cashew nuts, Replace poppy seeds by 8 cashew nuts and grind along with coconut.
- Adjust the amount of Red Chilli as per your spice preference.
- Instead of adding Lemon juice a tbsp. of curd/Yogurt can also be added.
- Tasted best with Ghee Rice and Onion Raita ,Pairs almost well with all Biryani ,Pulao,Roti.
📖 Recipe
Chicken Kurma
Chicken Kurma is a flavourful gravy that can be served along with Roti, Biryani, Pulav, Idli, Dosa .It is very mild and flavourful.
Servings: 6
Calories: 126kcal
Standard 1 cup measures 240 ml
Ingredients
- 1 Onion
- ½ kg Chicken
- 1 tablespoon Ginger Garlic paste
- 1 Tomato
- Salt as needed
- ½ teaspoon Turmeric powder
- 1 tablespoon Chilli powder
- 1 teaspoon Garam Masala
- Water as needed
- Coriander leaves to garnish
- 1 tablespoon Vinegar /Lemon juice
- 1 tablespoon Oil
- 1 teaspoon Fennel Seeds
- 1 Bay Leaves
- ½ inch Cinnamon Sticks
- 3 Cloves
- 2 Cardamom
To Grind :
- ¼ cup Coconut
- 2 tablespoon Poppy Seeds
Instructions
- Soak Poppy Seeds in water for about 15 mins and then in a blender add in the soaked poppy seeds and coconut add little water and grind to a smooth paste. If you don’t have access to poppy seeds in your place use Cashew nuts, Replace poppy seeds by 8 cashew nuts and grind along with coconut.
- Heat oil in a pan and then add in Fennel Seeds, cloves, Bay Leaves, Cinnamon stick, Cardamom.
- Add in finely chopped onions and fry till it turn glossy then add in the ginger garlic paste and fry till the raw smell leaves.
- Add in finely chopped tomatoes and cook till it leaves oil and then add in the chicken pieces mix well and cook for 2 mins
- Add in Turmeric powder ,Red Chilli powder ,Garam Masala and Salt ,mix well let the masala blend well with the chicken cook for another 5 mins and then add in the ground coconut poppy seeds paste.
- Add the required water and adjust the salt and spice level, cook till the chicken is cooked and add in lemon juice and coriander leaves and switch off the flame.
Notes
- If you don’t have access to poppy seeds in your place use Cashew nuts, Replace poppy seeds by 8 cashew nuts and grind along with coconut.
- Adjust the amount of Red Chilli as per your spice preference.
- Instead of adding Lemon juice a tbsp. of curd/Yogurt can also be added.
- Tasted best with Ghee Rice and Onion Raita ,Pairs almost well with all Biryani ,Pulao,Roti.
Nutrition
Calories: 126kcal | Carbohydrates: 7.8g | Protein: 6.2g | Fat: 8.5g | Saturated Fat: 2.8g | Cholesterol: 10mg | Sodium: 68mg | Potassium: 232mg | Fiber: 3g | Sugar: 3.3g | Calcium: 90mg | Iron: 4mg
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