CHICKEN KURMA

Chicken Kurma image

Kurma is a creamy, mild curry from North India. This is the Kerala Muslim version of the northern classic, taught to me by a Mappila woman named Haseena Sadick. Her version has rich, layered flavors, and it's thickened with a coconut and cashew paste.

Provided by Food Network

Yield Serves 6

Number Of Ingredients 25

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Ingredients

1/4 cup grated unsweetened coconut
1 1/2 tablespoons raw cashew pieces
1 tablespoon white poppy seeds (optional)
5 tablespoons vegetable oil
1 1/2 cups thinly sliced shallots or onion
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons finely chopped fresh green chilies (serrano or Thai)
1 cup chopped tomato
3 tablespoons coarsely chopped cilantro leaves, plus more for garnish
6 teaspoons coriander
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon Garam Masala (see below)
1 1/2 tablespoons salt
2 tablespoons plain yogurt
2 pounds boneless skinless chicken thighs and breasts, trimmed and cut into 1-inch pieces
4 whole pieces star anise
2 teaspoons fennel seeds
2 teaspoons ground cinnamon
2 teaspoons ground clove
2 teaspoons ground cardamom
1 teaspoon ground nutmeg

Steps:

In a mini food processor or blender combine the coconut, cashews, poppy seeds, and 1/3 cup water. Grind thoroughly to form a smooth paste like pesto. (A mini processor works best for this.) Set aside.
In a wide deep pan heat 3 tablespoons of the oil over medium-high heat. Fry 1 cup of the shallots until light brown. Stir in the garlic, ginger, green chili, and fry for 1 minute. Add the tomato, 3 tablespoons cilantro, ground masala, Garam Masala, salt, and 1/2 cup water; fry until the tomato breaks down and forms a paste.
Add the yogurt and stir until it dissolves. Add the chicken and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes, until the chicken is cooked through.
Fry the remaining 1/2 cup shallots in the remaining 2 tablespoons oil until very brown and crisp. Remove them to a plate.
Add the coconut and cashew paste to the chicken and simmer for 10 more minutes. Check the salt.
Place the star anise in a coffee grinder and grind to a fine powder. Measure out 2 teaspoonfuls, reserving the rest for another use.
Grind the fennel seeds in the coffee grinder to form a fine powder.
Combine all the ingredients and store in an airtight jar away from the light. It will keep for 6 months.

keyvan sharifi

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I'm not a big fan of Indian food, but this chicken kurma was surprisingly good. The sauce was rich and creamy, and the chicken was tender and juicy.

Babar Ali Kariro

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This chicken kurma is a flavor explosion! The spices are perfectly balanced and the chicken is cooked to perfection.

Dalton Turner

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I love the simplicity of this recipe. It's easy to make and the results are always delicious.

Bathsheba James

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This is my go-to recipe for chicken kurma. It's always a crowd-pleaser and the leftovers are even better the next day.

LaRue Lewis

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I was disappointed with this recipe. The chicken was dry and the sauce was bland. I won't be making it again.

Nomii BaBa

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I've made this chicken kurma recipe several times now and it's always a hit. It's a great dish to serve for a party or a special occasion.

Samir OP

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This recipe is a must-try for anyone who loves Indian food. The chicken is tender and juicy, and the sauce is flavorful and creamy.

khlo√© modise

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I'm a huge fan of Indian food and this chicken kurma is one of the best I've ever had. The flavors are incredible and the chicken is cooked to perfection.

MD emno Mia

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The recipe was easy to follow and the dish turned out great! The chicken was tender and the sauce was creamy and flavorful.

Naseem v Jan

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The chicken kurma was a bit too spicy for my taste, but I still enjoyed it. Next time, I'll use less chili powder.

Hero Jidni

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5 stars! This dish is a keeper. The aroma while cooking was heavenly and the taste was even better.

Dj Miraj khan sk

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First time making Chicken Kurma and it turned out incredibly well. The online video tutorial was especially helpful for a beginner like me.

Odwa Mclean

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Followed the recipe step-by-step and the results were amazing! The chicken was juicy and succulent, while the sauce had the perfect balance of spices.