CHICKEN KURMA

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Chicken Kurma image

Kurma is a creamy, mild curry from North India. This is the Kerala Muslim version of the northern classic, taught to me by a Mappila woman named Haseena Sadick. Her version has rich, layered flavors, and it's thickened with a coconut and cashew paste.

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 25

1/4 cup grated unsweetened coconut
1 1/2 tablespoons raw cashew pieces
1 tablespoon white poppy seeds (optional)
5 tablespoons vegetable oil
1 1/2 cups thinly sliced shallots or onion
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons finely chopped fresh green chilies (serrano or Thai)
1 cup chopped tomato
3 tablespoons coarsely chopped cilantro leaves, plus more for garnish
6 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon Garam Masala (see below)
1 1/2 tablespoons salt
2 tablespoons plain yogurt
2 pounds boneless skinless chicken thighs and breasts, trimmed and cut into 1-inch pieces
4 whole pieces star anise
2 teaspoons fennel seeds
2 teaspoons ground cinnamon
2 teaspoons ground clove
2 teaspoons ground cardamom
1 teaspoon ground nutmeg

Steps:

  • In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water. Grind thoroughly to form a smooth paste like pesto. (A mini processor works best for this.) Set aside.
  • In a wide deep pan heat 3 tablespoons of the oil over medium-high heat. Fry 1 cup of the shallots until light brown. Stir in the garlic, ginger, green chili, and fry for 1 minute. Add the tomato, 3 tablespoons cilantro, ground masala, Garam Masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste.
  • Add the yogurt and stir until it dissolves. Add the chicken and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through.
  • Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp. Remove them to a plate.
  • Add the coconut and cashew paste to the chicken and simmer for 10 more minutes. Check the salt.
  • Place the star anise in a coffee grinder and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use.
  • Grind the fennel seeds in the coffee grinder to form a fine powder.
  • Combine all the ingredients and store in an airtight jar away from the light. It will keep for 6 months.

Break Nill stuff
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This chicken kurma is a must-try for any fan of Indian food.


Fatou Jammeh
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I love that this chicken kurma recipe uses simple ingredients. It's also a great way to get your kids to eat their vegetables.


Lydia Summers
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This chicken kurma is a great way to use up leftover chicken. It's also a great make-ahead meal.


Aead Alazam
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I've never made chicken kurma before, but this recipe was so easy to follow. It turned out great and my family loved it.


Samar T Gurung
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This chicken kurma is the perfect comfort food. It's so warm and inviting, and the flavors are incredible.


Liz Pacheco
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I'm not a big fan of chicken kurma, but this recipe changed my mind. It's so flavorful and creamy, I couldn't get enough of it.


Nalentle Nyikiza
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This chicken kurma is so easy to make and the results are always delicious.


Munna Dewan
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I made this chicken kurma last night and it was a hit! My husband and kids loved it.


Khulu Mthembu
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This chicken kurma is amazing! The chicken is so tender and the sauce is so rich and creamy. I will definitely be making this again.


Musanya Nankolongo
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I love this chicken kurma! It's so flavorful and creamy. I always get compliments when I make it.


Rohan Sah
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This is the best chicken kurma recipe I've ever tried. It's so easy to make and the results are always delicious.


DARUL KHARAR
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I've made this chicken kurma recipe several times now and it's always a crowd-pleaser. The flavors are amazing and the chicken is always so moist and tender.


M Atif
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This chicken kurma recipe is a keeper! The chicken was so tender and flavorful, and the sauce was rich and creamy. I served it over basmati rice and it was a hit with my family.


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