South African Chicken Kurma
Dive into the rich and aromatic flavors of South African Chicken Kurma, a mouthwatering fusion of traditional Indian spices and comforting South African influences. This creamy chicken curry features tender, yogurt-marinated chicken thighs simmered in a luscious, spiced coconut milk sauce infused with cinnamon, cardamom, and cloves. With its vibrant combination of turmeric, ground coriander, and cumin, this dish strikes the perfect balance between warmth and depth, while pureed tomatoes and caramelized onions add a subtle sweetness. Ready in just an hour, this one-pot wonder is perfect for busy weeknights or elevated family meals. Top it off with fresh cilantro and serve alongside steamed basmati rice or warm roti for an unforgettable culinary experience. Perfect for spice lovers and curry enthusiasts alike, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 800 g Chicken thighs (boneless, skinless)
- 120 ml Plain yogurt
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 tsp Turmeric powder
- 2 tsp Ground coriander
- 2 tsp Ground cumin
- 1 Cinnamon stick
- 4 Green cardamom pods
- 3 Cloves
- 2 medium Onions (finely chopped)
- 200 g Tomatoes (pureed)
- 200 ml Coconut milk
- 3 tbsp Vegetable oil
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large bowl, mix the yogurt, minced garlic, grated ginger, turmeric powder, ground coriander, and ground cumin. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
Heat the vegetable oil in a large, deep pan or pot over medium heat.
Add the cinnamon stick, cardamom pods, and cloves to the oil and cook until fragrant, about 1 minute.
Add the chopped onions and sauté for 5-7 minutes until golden brown.
Stir in the pureed tomatoes and cook for another 5 minutes, stirring occasionally.
Add the marinated chicken along with any remaining marinade to the pan. Cook for 5 minutes, stirring to combine with the tomato mixture.
Pour in the coconut milk, salt, and sugar. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the lid and simmer for an additional 5 minutes to thicken the sauce, if needed.
Taste and adjust seasoning with more salt or sugar if desired.
Garnish with fresh cilantro and serve hot with steamed basmati rice or warm roti.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 45.8 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 605 mg | 47% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3970 mg | 84% | |
*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.
