Kerala Restaurant Style Chicken Kurma

Ingredients (Serves 8)
Recipe Courtesy – Adapted from Swad Cuisine

  1. Chicken, bone-in – 1.5 kg, cut into medium small pieces
    Turmeric powder – 3/4 tsp
    Pepper powder – 1/2 tsp
    Salt – As required
  2. Whole cashews – 20
    Green chilies – 3
  3. Coconut oil – 3 tbsp
  4. Fennel seeds – 1/2 tsp
  5. Onion – 2 medium-small, thinly sliced
    Green chilies – 3, diagonally sliced
    Curry leaves – A few
  6. Butter – 1 tbsp
  7. Whole spices – green cardamom – 5, cloves – 7, cinnamon stick – 1 inch broken, whole black pepper – 1/2 tsp
  8. Ginger and garlic, crushed – 1.5 tbsp each
    Curry leaves – A few
  9. Turmeric powder – 1/2 tsp
  10. Coriander powder – 2 tsp
    Garam masala powder – 1/2 tsp
  11. Thin coconut milk – 1.5 cup
  12. Thick coconut milk – 1/3 cup
    Pepper powder – 1/2 tsp
    Garam masala powder – 1/4 tsp
  13. Coconut oil – 2 – 3 tsp
  14. Shallots – 5, thinly sliced
    Curry leaves – 1 sprig
    Cashews – 10Method

 

  1. Marinate chicken pieces with turmeric powder, pepper powder and salt.

2. Soak 20 cashews and 3 green chilies in hot water for 20 minutes. Grind to a fine paste in the small jar of a blender adding little water.

3. Heat 3 tbsp coconut oil in a pan and add 1/2 tsp fennel seeds. Cook for a few seconds till fragrant. Add sliced onion, pinch of salt, 3 sliced green chilies and 3 – 4 curry leaves. Cook till onion turns light golden (do not brown). Switch off the flame. Set aside until it cools down completely. Grind in the small jar of a blender without adding water.

4. Heat 1 tbsp butter in a wide and heavy bottomed pot over medium flame. Add whole spices numbered 7 and cook for a few seconds till fragrant. Add marinated chicken and cook for 4 – 5 minutes. Next add crushed ginger-garlic and continue to cook for a few minutes till the raw smell of ginger and garlic disappears. Add 1/2 tsp turmeric powder and 2 tsp coriander powder. Cook for a few minutes. Add ground onion paste and cashew paste. Mix well. Cook for a few minutes. Add thin coconut milk and bring to a boil. Add garam masala powder and mix well. Cover and cook for about 20 minutes till chicken pieces are completely cooked through. Bring down the heat to low. Add 1/3 cup thick coconut milk, 1/4 tsp garam masala powder and 1/2 tsp pepper powder. Cook for 1 – 2 minutes over low heat and switch off the flame.

5. Heat 2 – 3 tsp coconut oil in a small pan. Add sliced shallots and stir till light golden. Add cashews and curry leaves. Cook till shallots turn golden. Pour over the prepared chicken curry. Keep covered for 15 minutes and mix gently. Let the curry rest for 1 hr before serving. It tastes best with appam, idiyappam, chapathi and pathiri. Enjoy!!

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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