Chicken Kurma Recipe
Ingredients:
Chicken: 1/2 kg
Cooking Oil: 2.5 tablespoons
Spices (Whole):
Cinnamon sticks: 4
Cloves: 4
Cardamom pods: 3
Fennel seeds (Perumjeerakam): 1/4 teaspoon
Onion: 1 medium-sized, thinly sliced
Salt: To taste (approx. 1/2 – 3/4 teaspoon initially, and then more for chicken)
Green Chillies: 3, sliced lengthwise
Curry Leaves: 1 sprig
Ginger-Garlic Paste: 1 small bowl
Tomato: 1 small, chopped (not overly ripe)
Coriander Powder: 3/4 teaspoon
Black Pepper Powder: 1.5 teaspoons (1 teaspoon initially, then 0.5 teaspoon later)
Water: 1 glass (200ml)
Coconut: 1/2 of a half coconut (grated)
Cashew Nuts: 7 (halved)
Garam Masala Powder: 1/2 teaspoon
Coriander Leaves (Cilantro): 4 sprigs, finely chopped
Instructions:
Heat a pressure cooker. Add 2.5 tablespoons of cooking oil, preferably coconut oil Once the oil is hot, add the whole spices: 4 cinnamon sticks, 4 cloves, 3 cardamom pods, and 1/4 teaspoon of fennel seeds .Sauté the spices on low heat for a few seconds until fragrant .Add the thinly sliced medium onion to the cooker .Add a pinch of salt to the onions to help them soften faster . Sauté the onions on medium heat until they are soft and translucent, making sure they don’t burn .Add the sliced green chillies and curry leaves to the softened onions . Continue to sauté until everything is well-cooked.Add the ginger-garlic paste . Reduce the heat to low and sauté until the raw smell of ginger and garlic disappears and a pleasant aroma fills the air .Add the chopped small tomato . Sauté on medium heat for about 2-3 minutes until the tomato is cooked through Reduce the heat to low. Add 3/4 teaspoon of coriander powder [02:56] and 1 teaspoon of black pepper powder . Sauté for a few seconds until the raw smell of the powders vanishes .
Add the 1/2 kg chicken pieces to the cooker .Mix the chicken thoroughly with the spices and sautéed ingredients, ensuring the chicken is well-coated .Sauté the chicken for 5 minutes on medium heat .Add salt to taste for the chicken (approximately 1/2 to 3/4 teaspoon, as salt was added to the onions earlier) .Pour in 1 glass (200ml) of water . Mix well .Close the pressure cooker lid . Cook on medium heat until 2 whistles are heard .Once cooked, allow the pressure to release naturally before opening the cooker . The chicken should be perfectly cooked.While the chicken is cooking, prepare the paste. Take 1/2 of a grated coconut .Add 7 halved cashew nuts to the coconut.Add 1/2 cup of water and grind to a very fine paste with no coarse bits . Ensure to use white coconut pieces, as the brown parts can alter the curry’s color.Place the pressure cooker back on the stove and turn on the heat. Let the curry come to a boil .
Reduce the heat to low and add the prepared coconut and cashew paste to the chicken curry .Mix well to combine. Allow the curry to simmer on medium heat until it thickens to your desired consistency . You can adjust the water quantity based on your preferred gravy thickness.Add the remaining 1/2 teaspoon of black pepper powder and 1/2 teaspoon of garam masala powder . This final addition of spices enhances the flavor.Mix everything thoroughly .Finally, add the finely chopped coriander leaves . Mix gently .Turn off the stove .
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