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Chicken Kurma

Updated on November 18, 2015

Chicken Kurma

3 stars from 2 ratings of Chicken Kurma

Combinations that go best with chicken kurma.

  1. It can be eaten with any kind of flavored rice like ghee rice or jeera rice.
  2. It also tastes good with plain white rice.
  3. It can also be eaten with chapathi, any kind of naan or roti.

Chicken Kurma

Cook Time

Prep time: 20 min
Cook time: 50 min
Ready in: 1 hour 10 min
Yields: 4

Ingrediants

Ingredients

  • 900 grams chicken
  • 250 grams frozen grated coconut
  • 20 cashew nuts
  • 4 spoons canola oil
  • 4 green chili
  • one and a half onions
  • one and a half spoon ginger garlic paste
  • 2 tablespoons turmeric powder
  • 3 spoons yogurt
  • one and a half spoon coriander powder
  • 1 spoon cumin powder
  • half spoon salt
  • 1 spoon black pepper powder
  • half a bunch coriander leaves
  • 1 cinnamon stick
  • 5 cloves
  • 3 green cardamom

Instructions on how to make cashewnut and frozen grated cocnut paste.

  1. Take around 20 cashew nuts and 250 grams of frozen grated coconut. Put them in a blender and make a fine paste. Add water if necessary while making the paste. The mixture should be semi-solid.

Cashew nut paste

Cashew nuts and frozen coconut blended into a fine paste.
Cashew nuts and frozen coconut blended into a fine paste.

Tips

  1. Chicken kurma should be cooked under medium heat throughout.
  2. Cover the wok when cooking and mix the contents in the wok every 3 to 4 minutes to avoid the contents in the wok from sticking to its bottom.

Instructions on how to cook chicken kurma.

  1. Add whole garam masala(1 cinnamon stick, 5 cloves and 3 green cardamom), 1 tablespoon of mustard seeds and 2 tablespoons of cumin seeds in quick succession. Cook for about 4 minutes. You will know the spices are done when the emanate a sweet smell.
  2. Add sliced onions onions and 4 finely sliced green chili in quick succession. Add half a spoon of salt. Mix thoroughly. Cook until the onions turn slightly golden brown. This takes about 10 minutes.
  3. Add one and half spoon of ginger garlic paste and 2 tablespoons of turmeric powder in quick succession. Cook for about 5 minutes.
  4. Add the finely blended frozen coconut and cashew nut paste. Mix thoroughly. Cook for about 5 to 8 minutes until the oil starts oozing out of the mixture.
  5. Add 3 spoons of yogurt. Cook for about 5 minutes.
  6. Add one and half spoon of coriander powder and 1 spoon of cumin powder in quick succession. Cook for about 7 minutes.
  7. Add chicken. Cook for about 8 minutes.
  8. Add 1 spoon of black pepper powder.Cook for about 5 minutes. Add about one and a half cup of water at this stage. Also add salt according to taste.
  9. When the chicken is almost done add half a bunch of finely cut coriander leaves and let it simmer for a few mimutes.

Step 1

Add whole garam masala, mustard seeds and cumin seeds.
Add whole garam masala, mustard seeds and cumin seeds.

Step 2

Add onions and green chili. Add salt and mix the contents in the wok thoroughly.
Add onions and green chili. Add salt and mix the contents in the wok thoroughly.

Step 3

Add one and a half spoon of ginger garlic paste and 2 tablespoons of turmeric powder.
Add one and a half spoon of ginger garlic paste and 2 tablespoons of turmeric powder.

Step 4

Add cashew nut paste and mix thoroughly.
Add cashew nut paste and mix thoroughly.

Step 5

Add yogurt.
Add yogurt.

Step 6

Add coriander powder and cumin powder.
Add coriander powder and cumin powder.

Step 7

Add chicken breast pieces.
Add chicken breast pieces.

Step 8

Add black pepper powder.
Add black pepper powder.

Step 9

Add coriander leaves.
Add coriander leaves.

© 2015 serenity

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