Chicken Kurma recipe for Idlli, Dosai by Madraasi

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + coconut extract

Almond milk reduces calories while providing a similar texture.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but may be pricier.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a good substitute for flavor.

Welcome to Madrasi Kitchen; today we are going to prepare chicken kurma.

Chicken kurma goes well with idli and dosa, usually prepared on weekends and special occasions.

Ingredients include onions, chicken, salt, turmeric powder, curry leaves, cumin seeds, mustard seeds, coconut oil, green chilies, ginger, garlic, cinnamon, star anise, cloves, coconut, and cashew nuts.

Grind coconut, ginger, garlic, cashew nuts, cinnamon, star anise, cloves, green chilies, cumin seeds, fennel seeds, and poppy seeds together to a fine paste with a little water.

Heat a pressure cooker and pour in coconut oil.

Add cumin seeds and mustard seeds, followed by curry leaves and onions.

Sauté until onions turn transparent.

Pour in the grounded coconut masala and cook until the raw smell of the masala goes away.

Add chicken pieces, turmeric powder, and salt; cook for a few seconds.

Pour in 1 cup of water and wait until it boils.

Cover and cook until the chicken is done; if using a heavy-bottom vessel, cover and cook accordingly.

As I'm cooking in a pressure cooker, I will pressure cook the chicken for two whistles.

Chicken kurma is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens