Chicken Kurma Recipe | How to Make Chicken Kurma

Savor the flavors of south Indian with our delicious Chicken Kurma, a traditional curry made with tender chicken cooked in a rich and creamy coconut milk-based gravy. Infused with the warmth of cinnamon, cloves, and cardamom, this is flavorful dish pairs perfectly with idlis, dosas, chapathi, parotta, or steaming hot rice for a quintessential South Indian meal experience.

Chicken Kurma is a delicious South Indian curry made with chicken, whole spices, ground spices, coconut, and fresh herbs. This classic dish is commonly prepared in traditional South Indian homes and kurma served with ghee rice is a popular combination enjoyed across South India.

South Indian kurma features coconut as a key ingredient. Fresh coconut is ground with cashews, poppy seeds, and fennel seeds to create a rich and creamy texture. Since I have access to fresh coconut, I use grated coconut in this recipe. However, you can also substitute it with canned coconut milk or frozen grated coconut.

In Tamil Nadu, the taste of chicken kurma varies from district to district and from home to home. I usually avoid making the same recipe repeatedly, as I enjoy trying different style of chicken curry each time. Today, I am sharing my mom’s style of Chicken Kurma.

This Chicken Kurma is perfect for weekends, parties, potlucks, buffets, and festivals. Follow my step by step photo recipe to prepare this flavorful dish. If you enjoy this recipe, please share it, tweet it, and pin it. Do try it and share your comments!

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RECIPE FOR CHICKEN KURMA

Coarse : Side Dish for Breakfast / Lunch

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 20 min

Total Time : 30 min

Starters

INGREDIENTS

GRIND AND PASTE

1/4 cup grated coconut
2 green chilli
1 tsp fennel seeds
1 tsp poppy seeds
4 cashews

TO TEMPER

1 tbsp oil
3 cloves
1 inch cinnamon stick
1 bay leaf
2 cardamom
1 spring curry leaves

FOR KURMA

1 large onion – finely chopped
2 green chilli
1 tomato
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp garam masala powder
1.5 lb chicken
salt – to taste
Egg thokku
Scrambled egg yolk
Kongudand style egg curry
Egg Biryani
Egg roast
Nadan Mutta Roast
Udaitha Muttai Kuzhambu / Egg Drop Curry

PROCEDURE

in the mixer jar, add grated coconut, green chilli, fennel seeds, cashews and poppy seeds
add little water and grind it to a smooth paste and set aside
clean chicken with turmeric powder and rinse well and set aside
heat oil in a pan and temper with cloves, cinnamon sticks, cardamom, bay leaf and curry leaves
now add finely chopped onions and green chillies, saute well until it turns translucent, next add ginger garlic paste and cook well until the raw smell goes
add finely copped tomatoes and cook well for 2-3 minutes
next, add cleaned chicken pieces, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt
mix well and saute for at least 5-7 minutes or until the texture and color of the chicken changes
cover with lid and cook in medium flame for another 5 minutes to cook the chicken (no need to add water)
now add ground coconut paste in to the chicken curry and mix well
cover with lid and cook for 10 minutes or until the oil separates from the kurma
once you see the oil separates from the chicken, it should be nicely blended with the kurma, it is done
serve hot with chapathi, rice, partita, dosa or idli
Enjoy!