Authentic Chicken Kurma Recipe – Coconut & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Kurma Recipe – Coconut & Spice Blend

Hey everyone! If you’re anything like me, you absolutely love a good, flavourful curry. And today, I’m sharing one of my all-time favourites: Chicken Kurma. This isn’t just any chicken curry, though. It’s a creamy, aromatic delight, packed with the goodness of coconut and a beautiful blend of spices. I first made this for a family gathering, and it was a huge hit – everyone raved about the unique flavour! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Chicken Kurma is special. It’s comforting, subtly spiced, and incredibly versatile. It’s perfect for a weeknight dinner, a festive occasion, or even just when you’re craving something truly delicious. The coconut-based gravy is what sets it apart, giving it a richness you won’t find in other chicken curries. Plus, it pairs beautifully with so many things!

Ingredients

Here’s what you’ll need to create this magic:

• 2 tablespoons Peanut Oil
• 100 grams Fresh Shredded Coconut
• 2 teaspoons Fennel seeds (Sombu)
• 1 teaspoon Poppy Seeds (Khuskhus)
• 2 teaspoons Roasted Bengal Gram Dal (Pottu kadalai)
• 12 Green Chillies (adjust to your spice preference!)
• 5 Cashewnuts
• 1 inch Ginger
• 10 cloves Garlic
• 2 teaspoons Peanut Oil
• 2 small pieces Cinnamon
• 1 Bay leaf
• 2 Onions, finely chopped
• 3 tomatoes, finely chopped
• 1.5 teaspoon Salt (or to taste)
• 500 grams Chicken with bone
• 5-6 sprigs coriander leaves, for garnish
• 1 cup boiling water

Ingredient Notes

Let’s talk about some key ingredients. Freshly shredded coconut is essential for that authentic Kurma flavour. Don’t even think about using the pre-shredded stuff if you can help it! It really makes a difference.

Fennel seeds (Sombu) add a lovely sweetness and aroma. Poppy seeds (Khuskhus) contribute to the creamy texture, and the roasted Bengal gram dal (Pottu kadalai) adds a nutty depth.

Now, spice levels can vary a lot depending on where you are in India! Some regions love a fiery Kurma, while others prefer it milder. Feel free to adjust the number of green chillies to suit your taste. And coconut usage also differs – some recipes use more, some less. This one strikes a lovely balance, in my opinion.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the kurma masala paste: Heat 2 tablespoons of peanut oil in a pan. Add the coconut, fennel seeds, poppy seeds, roasted Bengal gram, green chillies, cashews, ginger, and garlic. Fry until fragrant and the coconut turns golden brown – this usually takes about 5-7 minutes. Let it cool completely, then grind it with a little water into a super smooth paste. Set this aside; it’s the heart and soul of our Kurma!
2. Sauté the aromatics: In a pot or deep pan, heat another 2 teaspoons of peanut oil. Add the cinnamon and bay leaf and let them sizzle for a moment to release their fragrance. Then, add the finely chopped onions and cook until they become translucent and softened – around 5 minutes.
3. Cook the chicken: Add the chicken pieces to the pot and sauté for about 2 minutes, just to lightly brown them. Stir in the chopped tomatoes and the ground masala paste. Season with salt. Give everything a good mix, ensuring the chicken is well coated in the masala.
4. Simmer to perfection: Pour in 1 cup of boiling water. Bring it to a simmer, then cover the pot and cook on low heat for about 30 minutes. Remember to stir occasionally to prevent sticking. The chicken should be tender and the gravy should have thickened beautifully.
5. Garnish and serve: Finish with a generous sprinkle of fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t rush the masala paste! Taking the time to fry the spices properly is key to developing that authentic Kurma flavour.
• If the gravy is too thick, add a little more hot water. If it’s too thin, simmer uncovered for a few more minutes.
• Using bone-in chicken adds so much more flavour to the Kurma.

Variations

• Vegan Chicken Kurma Adaptation: Swap the chicken for jackfruit or mushrooms! Jackfruit works particularly well, mimicking the texture of chicken.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.
• Spice Level Adjustments: For a milder Kurma, reduce the number of green chillies. For a spicier kick, add a pinch of red chilli powder to the masala paste.
• Festival Adaptations: This Kurma is a popular dish during Onam and Eid. You can add a touch of ghee (clarified butter) towards the end for an extra festive touch.

Serving Suggestions

This Chicken Kurma is incredibly versatile. It’s amazing with:

• Idli
• Dosa
• Appam
• Chapati
• Steamed Rice (Basmati is a great choice!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What is the difference between Kurma and Korma?

That’s a great question! The terms are often used interchangeably, but traditionally, Kurma uses fresh coconut and is more common in South India, while Korma uses ground nuts and is more popular in North India.

Can I use store-bought Kurma masala paste?

You can, in a pinch! But honestly, the flavour won’t be the same. Making your own paste is really worth the effort.

What is the best type of rice to serve with Chicken Kurma?

Basmati rice is a classic choice. Its fluffy texture and delicate aroma complement the Kurma beautifully.

How can I adjust the thickness of the Kurma gravy?

Add more hot water to thin it out, or simmer uncovered to thicken it.

Can this Chicken Kurma be made ahead of time?

Absolutely! You can make it a day or two in advance. The flavours will develop even more, and it’ll save you time on the day you want to serve it.

Enjoy making this delicious Chicken Kurma! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!