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.
Preparing the Ingredients:
The Blended Paste – Start by peeling your onions, garlic, ginger and green chillies, then give them a rough chop. Pop everything into a blender with just a splash of water and blend until smooth. Want to speed things up? You can use a mini chopper instead and skip the water. The paste won’t be as silky, but it’ll cook much faster, which is a total win on busy days!
Kurma Spice Mix – I usually use Baba’s Kurma Mix or Adabi Chicken And Meat Kurma Curry Powder. Between the two, I find that Baba’s has a milder taste. I would recommend you give both a try to determine which suits you best.
Now that you’ve got all your ingredients prepped, let’s get cooking!
Description
Chicken Kurma is known for its rich yet gentle flavor, making it milder than most Indian curries. The creamy gravy, infused with aromatic spices and a subtle nuttiness, creates a comforting dish that is both fragrant and satisfying without being overly spicy.
It is best enjoyed with a plate of hot steamed white rice, which beautifully soaks up the luscious sauce, or with soft Indian flatbreads such as paratha, naan, or chapati for a more traditional pairing.
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!
Out of coconut cream?
If you’re comfortable using dairy, you can easily substitute it with evaporated milk using the same measurements. It gives the curry a similarly creamy texture, while keeping the flavors rich and well-balanced, with a slightly lighter finish.
