Chicken Kurma

Ingredients

• 8 cashew nuts (or 1.25 tbsp poppy seeds)
• 0.25 cup coconut milk (thick; or grated fresh/frozen coconut)
• 0.75 tsp fennel seeds (optional)
• 2 tbsp oil
• 1 bay leaf (whole)
• 1 star anise (whole)
• 0.5 tsp cumin seeds (or shahi jeera)
• 2 green cardamoms (whole)
• 4 cloves (whole)
• 1 inch cinnamon (stick)
• 1 cup onions (finely chopped)
• 1 green chili (slit)
• 0.25 tsp turmeric
• 0.5 tsp salt (more to adjust)
• 1.5 tsp ginger garlic paste
• 1 lb chicken (bone-in or bone-less)
• 1 tomato (medium, ripe)
• 0.5 tsp red chili powder
• 1.25 tsp garam masala (divided (1 tsp + 1/4 tsp))
• 1 sprig curry leaves (or 8 pudina/mint leaves)
• 1 tbsp yogurt (thick / curd (optional))
• 1 sprig coriander (for garnish)

Steps

1. 1

   Prepare the kurma paste: Grind together the coconut, cashews, and fennel seeds with a few tablespoons of water until it forms a smooth paste. If you are using poppy seeds instead of cashews, powder the seeds first before adding the coconut and blending with water. Set the paste aside.

2. 2

   Finely chop the onions and tomatoes. Set them aside for later use.

3. 3

   Heat oil in a pan over medium heat. Add the whole spices (bay leaf, star anise, cumin seeds, green cardamoms, cloves, and cinnamon).

4. 4

   Once the spices begin to sizzle, add the chopped onions and slit green chili. Sprinkle with salt and sauté until the onions turn golden.

5. 5

   Add the ginger garlic paste and fry for about a minute until it becomes aromatic.

6. 6

   Add the chicken, turmeric, and a little more salt. Fry the chicken on medium-high heat until the meat turns white or pale in color.

7. 7

   Add the chopped tomatoes and stir-fry until they are softened and broken down.

8. 8

   Add the red chili powder and 1 teaspoon of garam masala. Stir and fry the mixture for 3 to 4 minutes.

9. 9

   Add the curry leaves (or mint), the prepared coconut paste (or 1/3 cup canned coconut milk), and the yogurt. Stir and fry until the mixture smells aromatic, about 2 to 3 minutes.

10. 10

    Pour in 1/2 cup of hot water and mix well. Note that chicken will release its own juices as it cooks; add more hot water during the process only if required to maintain your desired consistency.

11. 11

    Cover the pan and cook until the chicken is completely tender and soft. Taste the curry and adjust the salt as needed.

12. 12

    Towards the end of cooking, sprinkle in the remaining 1/4 teaspoon of garam masala. Switch off the stove.

13. 13

    Transfer the chicken kurma to a serving bowl. For the best flavor, let it rest for 30 minutes. Garnish with fresh coriander or mint leaves just before serving.

Notes

If you want to skip making the kurma paste, you can use 1/3 cup of canned coconut milk instead. If using poppy seeds, grind them to a powder before adding liquids. Letting the dish rest for 30 minutes before serving allows the flavors to meld.

Nutrition per serving

• main
• chicken
• curry
• South Indian
• coconut
• dinner