Chicken Kurma

Recipe by
Total Time:
90 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 kilo chicken
  • 10 almonds
  • 10 cashewnuts
  • 3 bay leaves
  • 6 black pepper corns
  • 21/2 tsp black pepper powder (adjust to your taste)
  • 1/2 bunch corrainder leaves
  • 1 cup grated coconut
  • 1 tsp garam masala
  • 1 tbsp khus khus (poppy seeds)
  • 2 onions
  • 2 tomatoes
  • 1 cup yoghurt
  • ½ tsp turmeric powder
  • 1 inch ginger
  • 4 pods garlic
  • salt to taste
  • 2 tbsp oil

How to Make Chicken Kurma

  • Cut chicken into bite size pieces. Wash throughly. Drain
  • To yoghurt add pepper powder, turmeric, ginger/garlic paste & garam masala. Mix well with chicken pieces & marinate for 30 min
  • Chop onions and tomatoes
  • Dry roast in a heated heavy bottomed pan 1 onion, grated coconut and khus khus till you get the smell of roasted coconut. Allow to cool
  • Blend the above roasted mix with corrainder leaves and tomatoes. Keep this mix aside
  • Heat oil in a heavy bottomed pan add chopped onions and salt, saute for couple of minutes
  • Add the marinated chicken, bay leaves cover and cook on low flame for 15 minutes. Add the coconut and khus khus gravy leave it for another 25 minutes
  • Crush the pepper corns coarsely and spread over the kurma
  • Serve with naan, any roti or curd rice