Chicken kurma is a flavorful and aromatic dish that originates from the Mughlai cuisine of India. It consists of tender chicken cooked in a creamy sauce made with yogurt, cream, and a blend of spices such as coriander, cumin, and garam masala. Other common ingredients include onions, garlic, ginger, and nuts like almonds or cashews, which add richness and depth to the dish. Chicken korma is typically served with rice, naan, or roti, making it a hearty and satisfying meal enjoyed across India. Depending on the region, it is prepared differently with different ingredients.
Description
This Chicken Kurma recipe, passed down by my mother, offers a unique twist with milder spice flavors. Diverging from traditional Indian renditions, it is nut-free and relies on store-bought kurma spice mix for expedited cooking. I personally love the brand Baba's, but feel free to use any other brand you find at your nearby Asian store. We typically enjoy eating this dish with rice and it makes a satisfying curry alternative which our kids enjoy. I normally opt for large green chilies for a milder kick, but for those craving extra heat, a couple of bird's eye green chilies can be added to the blended paste!
Ingredients
Blend into a paste:
Instructions
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Blend the ingredients to make the paste.
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In a pot, heat oil and sauté the curry leaves, shallots, bay leaf, cinnamon, star anise, cardamom, and cloves until the shallots are golden brown.
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Add in the blended paste and sauté until it thickens and the oil separates.
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Incorporate the kurma mix and turmeric powder with a bit of water, continuing to sauté until the spices are well combined and the oil separates further. Introduce the lemongrass and stir briefly.
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Then, add the chicken and potatoes, ensuring they are thoroughly coated with the mixture (You may add in some water to prevent the mixture from burning). Cover and cook for 2 minutes.
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Now, pour in water and let the gravy simmer over medium heat until the potatoes are tender, approximately 10 minutes.
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Once cooked, stir in the coconut cream and salt. Allow to boil for an additional 3 minutes.
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Turn off the heat and garnish with coriander leaves.
Note
It is important to sauté the paste and spices until the oil separates to achieve a fragrant aroma. This happens when the liquid have cooked off and the oil will become more apparent, and floating around the mixture.
Make More Tips: Increase the kurma paste yield by doubling or tripling the ingredients. After completing step 4, set aside any surplus paste. This excess can be stored in small ziplock bags and frozen for future use. When needed, simply defrost, reheat, and resume from step 5 for your next kurma fix.
Quick Fix Protein Alternative: If you're pressed for time, consider swapping out chicken for boiled eggs and omit the potatoes. It'll deliver the same delicious flavor in a fraction of the time, ensuring you're ready to go in a jiffy!
