Chicken Kurma
Indulge in the rich and aromatic flavors of Chicken Kurma, a classic Indian curry that strikes the perfect balance between creamy decadence and bold spices. This dish features tender chicken simmered to perfection in a luscious gravy made with yogurt, coconut milk, and a silky cashew paste. Enhanced by a fragrant medley of whole spices like cinnamon, cardamom, and bay leaf, the masala base is elevated with fresh ginger, garlic, and chili for a subtle heat. The addition of fresh cream and a touch of garam masala adds depth and silkiness to the dish, making it irresistibly comforting. Serve this versatile kurma with naan, roti, or steamed rice for a satisfying meal that’s sure to delight your senses. Perfect for family dinners or special occasions, this Indian chicken kurma recipe is a must-try for fans of hearty, one-pot curries.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 120 ml Yogurt (plain, whisked)
- 2 pieces Onions (medium-sized, finely sliced)
- 2 pieces Tomatoes (medium-sized, finely chopped or pureed)
- 4 pieces Garlic cloves (crushed or minced)
- 1 tablespoon Ginger (grated)
- 2 pieces Green chilies (slit lengthwise)
- 10 pieces Cashews (soaked in warm water for 10 minutes, then blended into a smooth paste)
- 2 tablespoons Fresh cream
- 100 ml Coconut milk
- 3 tablespoons Oil or ghee (clarified butter)
- 1 piece Cinnamon stick
- 3 pieces Cloves
- 3 pieces Cardamom pods
- 1 piece Bay leaf
- 2 teaspoons Coriander powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 200 ml Water
Instructions
Heat the oil or ghee in a large pan over medium heat.
Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30 seconds until fragrant.
Add the sliced onions and cook until golden brown, stirring occasionally.
Stir in the garlic, ginger, and green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Add the chopped or pureed tomatoes and cook until the mixture turns thick and oil starts to separate from the sides, about 5-7 minutes.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the chicken pieces and cook for 5-7 minutes until they are lightly seared and coated in the spice mixture.
Lower the heat and stir in the whisked yogurt gradually to prevent curdling.
Add the cashew paste and coconut milk. Mix until well combined.
Pour in the water and bring the mixture to a gentle simmer.
Cover and cook on low heat for 20-25 minutes, or until the chicken is tender and the gravy thickens.
Stir in the fresh cream and garam masala. Cook for an additional 2-3 minutes.
Garnish with chopped cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.2 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
