My mom use to prepare this Chicken Kurma very often, when served with idly it tastes delicious. I love this kurma a lot, also kids love this to core because of it’s mild spiciness and taste. We use to call this “Pachai kulambu(Green curry)”. Let us move on to the recipe…

Chicken Kurma / Chicken Korma

Serves – 8 people

Preparation time – 15 mins

Cooking time – 15 mins

Ingredients:

• Chicken – 1 kg
• Big onion – 1 no
• Mustard seeds –  ½ tsp
• Cumin seeds – ¼ tsp
• Turmeric powder – ½ tsp
• Salt – 1 tsp (or as per your taste)
• Oil – 1 tbsp
• Curry leaf – a strand

For grinding:

• Coconut (shredded or pieces) – 3 tbsp
• Cumin seeds – 2 tsp
• Anise/Fennel seeds – 1 tsp
• Poppy seeds – 1 tsp
• Garlic – 4 cloves
• Ginger – 1 inch
• Green chillies – 3 nos
• Cinnamon – ½ inch
• Cloves – 2 nos

Making of Chicken Kurma / Chicken Korma –

Preparation:

• Clean the chicken. Cut into small pieces.
• Peel and finely chop the onions.
• Grind all the ingredients together listed under the grinding list to a fine paste by adding water.
• Heat oil in a pressure cooker, add in the  mustard, cumin seeds, curry leaves and wait until they crackle.
• Add in the onions and fry till golden brown.
• Add in the chicken, turmeric powder and salt and cook for few mins.
• Now pour the grounded paste and cook for few mins or until the raw smell goes off.
• Pour 2 cups of water and wait till it boil, pressure-cook for 2 whistles.
• Remove the lid, when the pressure subsides and serve hot.

Serve hot with Idly, dosa, rotis, puri and chapathi. Goes well for breakfast and dinner.

Ingredients to be ground

With onions

With chicken, turmeric powder and salt

Ground masala

With ground masala

With water

About to pressure cook

After pressure cooked

Chicken Kurma / Chicken Korma