Description
This Chicken Kurma isn’t your typical South Indian kurma. It’s a special version that’s been lovingly tweaked to suit my family’s taste buds. My mom passed down this recipe to me not long after I got married, and it’s been a regular feature in my monthly meal plans ever since. It’s one of those comforting dishes that never fails to bring everyone to the table (including the kids!).
Kurma has always been one of those gentle, comforting dishes, much milder and lighter than your typical rich curries, which is exactly why it’s so easy to fall in love with. This version, though, has a little twist that makes it extra special. I blend green chillies right into the paste, giving the gravy a fresh, herby lift that’s absolutely delicious.
If you enjoy a bit more heat (like I sometimes do!), feel free to toss in a few green bird’s eye chillies to dial it up. It still keeps that beautiful, balanced flavor, just with an extra little kick. The taste reminds me a bit of Thai Green Curry, but with the cozy, spiced undertones that make kurma feel like home.
It’s wholesome, comforting, and full of flavor. Perfect for sharing with the people you love most.
Ingredients
Paste ingredients (blend):
Other ingredients:
Instructions
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Start by marinating your chicken with a tablespoon of kurma spice mix. Just give it a good rub and set it aside while you prep the rest. This little step helps the chicken soak in all that lovely flavor.
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Blend all of the paste ingredients until smooth and set that aside too. It’s going to be the heart of your dish.
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Now, heat up some oil in a pot and toss in the curry leaves, sliced shallots, bay leaf, cinnamon stick, star anise, cardamom, and cloves. Sauté everything until the shallots turn beautifully golden and fragrant. Your kitchen will start smelling amazing at this point!
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Add in your blended paste and continue to sauté until it thickens and the oil begins to separate from the sides. Then, stir in the kurma mix and turmeric powder with a splash of water to help everything come together nicely. Keep sautéing until the spices are well combined and the oil separates further.
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Pop in the lemongrass and give it a quick stir to release its citrusy goodness.
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Now it’s time to bring in the marinated chicken and potatoes. Gently stir everything together, making sure each piece is nicely coated in that rich, fragrant spice mix. This is where the magic starts to happen!
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Next, pour in the remaining water, cover the pot, and let it come to a gentle boil. Once it's bubbling, lower the heat and let the gravy simmer away. Give it about 15 minutes, or until the potatoes are soft and the chicken is beautifully tender.
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Finally, stir in the coconut cream and a pinch of salt. Give it a gentle mix and sneak a little taste. If it makes your taste buds do a happy dance, then congratulations! Your creamy, comforting Chicken Kurma is ready to be served!
Note
Craving a little extra oomph?
If you’re a spice lover like me, feel free to toss a few green bird’s eye chillies into the paste when blending. It adds a little heat and gives the dish that bold, fiery kick that makes it even more irresistible. Trust me, if you like it spicy, you’ll love this little twist!
