How to make Chicken Kurma | ചിക്കൻ കുറുമ

coconut

🥗Healthier: cashew cream

💰Cheaper: milk + cornstarch

Cashew cream provides a similar richness with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often less expensive.

Heat 2 tbsp coconut oil in a large pot.

Grind 1/2 c grated coconut with 2 tbsp soaked cashew nuts and 1/4 c water to a smooth paste and set aside.

Slice 1 big onion (about 1 1/4 c) and add to the hot oil.

Crush 8 green chillies, 15 cloves of garlic, 2-inch piece of ginger, and 8 shallots together.

Once the onion turns light brown, add the crushed ingredients and cook until fragrant.

Add 1 1/4 tsp fennel, 2 tbsp coriander powder, 3/4 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp pepper powder to the pan.

Add a little water to the mixture to prevent sticking, and cook until the raw smell is gone and oil separates from the masala (about 3-4 minutes).

Add 1/2 c curd (yogurt) and keep stirring until the oil separates again.

Add 1 kg chicken and cook over high flame for 5 minutes.

Add a handful of coriander leaves, 1 tbsp raisins, and few curry leaves, along with 1 c hot water and 1 3/4 tsp salt.

Cover and cook over low heat for 20 minutes, checking for oil separation and doneness.

Add the ground coconut paste and bring to a boil before switching off the heat.

Garnish with few curry leaves and coriander leaves before serving.

Serve with ghee rice, Kerala parotta, pulav, or chapathi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens