Published: by Absolutely Recipes, in the Indian recipes category.

Chicken Kurma Recipe.

Ingredients:

To grind to smooth paste (optional refer notes)
1 1/2 tbsp poppy seeds or 6 cashew nuts
1/4 cup coconut , chopped or grated coconut
for the chicken kurma
1 1/2 tbsp oil
1 bay leaf
1 star anise
1/2 tsp cumin or shahi jeera or jeera
2 green cardamoms or 3 small
4 cloves
1 cinnamon stick , small
1 cup onions , finely chopped
1 green chili slit
1 pinch turmeric
salt as needed
1 1/2 tsp ginger garlic paste
500 grams chicken or 1/2 kg , (bone-in chicken can be used)
1 ripe tomato , medium
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 yogurt , thick / curd (optional, refer notes)
garnishing
1 sprig coriander or mint leaves

Recipe Instructions:

For chicken kurma
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.
Making chicken korma - to be cooked on a low to medium flame
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 1/4 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.

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