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.
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!
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.
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.