Chicken Kurma is a tasty and flavorful curry made by cooking chicken in a coconut based sauce along with basic spices, onion and tomato. Chicken Kurma is a great accompaniment for rice, chapati, roti, idli, dosa and uttapam etc. Learn to make easy chicken kurma recipe with step by step pictures.
I love amma’s chicken kurma very much as it pairs up well for idli, dosa, rice or chapathi or even for biryani. The kurma is mildly spiced and this is one of the best kurmas I’ve tasted. So wanted to share the recipe here also for me to have a reference too.
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About Chicken Kurma
Chicken Kurma is a flavorful South Indian curry made with chicken, whole spices, onion, tomato, spice powders and coconut. ‘Kurma’ is a South Indian word for ‘Korma’ which is from Mughalai cuisine. Both kurma and korma are totally different recipes.
Kurma is a special curry made with coconut as base. Some recipes even use coconut milk replacing coconut. This gravy tastes absolutely delicious and so versatile that you can use this recipe for vegetables or paneer too.
This Chicken Kurma Recipe is straight from amma’s kitchen and it is one of our family favorites too. Kurma is a great accompaniment for idli, dosa, chapati, phulka, parotta etc. It also pairs up beautifully with plain rice or biryani or even ghee rice.
South Indian Kurma is a very popular side dish with coconut as base. Fresh coconut along with spices, poppy seeds and cashews gives the kurma a rich and creamy texture. There are a lot of variations to this simple humble chicken kurma but this recipe is very easy and quick to make when you are pressed for time.
We had chicken soup, rice, phulka and chicken kurma – a hearty lunch! Whats cooking for lunch this sunday?! Serve with rice for lunch and reserve the left over kurma for dinner with roti / idli dosa like how we always do.
Chicken Kurma Ingredients
- Chicken – Choose country chicken or broiler chicken which would be great for this kurma. Make sure its tender and fresh.
- Onion tomato – Onion tomato is added and sauteed.
- Tempering – Whole spices like cinnamon, cardamom, cloves. bay leaf and curry leaves are added while tempering. Additionally garlic and ginger garlic paste are added for more flavor.
- Coconut base – Coconut along with poppy seeds, cashews, spices powders, green chili is grind to a paste. This forms the base of the kurma.
- Garnishing – Finally when kurma is done it is garnished with coriander leaves.
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How to make Chicken Kurma Step by Step
1.Add a teaspoon of oil and first roast green chilli and remove it.
2.To a mixer jar add
- 1/4 cup coconut heaped
- 1 roasted green chilli
- 1 teaspoon fennel seeds
- 1 heaped teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon poppy seeds
- 4 cashews
3.Add little water and grind it to a slightly coarse paste. Set it aside.
4.Clean 250 grams chicken and rinse it well add turmeric powder and set aside.
5.In a pressure cooker, heat 1 tablespoon oil add
- 1 no bayleaf
- 1/4 inch cinnamon
- 2 nos cloves
- 1 no cardamom
- a sprig curry leaves
Let it splutter.
6.Then add
- 5 garlic
- 1 onion roughly chopped
- 1 tomato roughly chopped
- 1 teaspoon ginger garlic paste
Saute well till raw smell leaves.
7.Now add cleaned chicken, add required salt to taste and saute at least for 3-5 minutes until the texture and color of chicken changes.
8.Add 2 cups water and pressure cook 3-4 whistles until chicken gets cooked. Let the pressure release by itself then open.
9.Now add coconut paste.
10.Give a quick mix. Let it boil, adjust salt at this stage.
11.Let it boil for a good 10 minutes or until oil separates.
12.Once oil separates and when chicken is nicely blended with the gravy, it is done.
13.Garnish with 1 tablespoon coriander leaves and switch off.
Serve with hot rice.
Expert Tips
- If you are not using pressure cooker you can even make it in a pan. Cook covered until chicken is cooked soft, it takes at least 20-25 minutes.
- Boiling for mentioned time is very important for the kurma to get its perfect flavor.
- Chicken will leave out oil so wait till oil separates at the sides
- This kurma goes well with both rice and chapati.
- You can even add 1/2 teaspoon garam masala powder to the gravy while boiling.
Serving & Storage
Serve it with rice, roti, phulka, chapati or even idli dosa. This chicken kurma goes well with almost any flatbread or idli dosa variety. This chicken gravy keeps well in room temperature for a day and in fridge for 2 days. If storing in fridge reheat by adding little water and then serve it.
If you have any more questions about this Chicken Kurma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chicken Kurma Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chicken Kurma Recipe
Ingredients
- 250 grams chicken
- 1 big onion chopped roughly
- 1 medium sized tomato chopped roughly
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- salt to taste
- coriander leaves to garnish
To grind to a paste:
- 1/4 cup coconut heaped
- 1 no green chilli
- 1 teaspoon fennel seeds
- 1 heaped teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon poppy seeds
- 4 cashews
To temper:
- 1 tablespoon oil
- 1 no bayleaf
- 1/4 inch cinnamon
- 2 nos cloves
- 1 no cardamom
- a sprig curry leaves
- 5 garlic
Instructions
- Add a teaspoon of oil and first roast green chilli and remove it.
- To a mixer add 1/4 cup coconut heaped, 1 roasted green chilli, 1 teaspoon fennel seeds, 1 teaspoon red chilli powder, 2 teaspoon coriander powder, 1 teaspoon poppy seeds, 3 no cashews
- Add little water and grind it to a slightly coarse paste. Set it aside.
- Clean 300 grams chicken and rinse it well add turmeric powder and set aside.
- In a pressure cooker, heat 1 tablespoon oil add 1 no bayleaf, 1/4 inch cinnamon, 2 nos cloves, 1 no cardamom, a sprig curry leaves let it splutter.
- Then add 5 garlic,1 onion roughly chopped, 1 tomato roughly chopped, 1 teaspoon ginger garlic paste and saute well till raw smell leaves.Now add cleaned chicken, add required salt to taste and saute at least for 3-5 minutes until the texture and color of chicken changes.
- Add 2 cups water and pressure cook 3-4 whistles until chicken gets cooked. Let the pressure release by itself then open.
- Now add coconut paste.
- Give a quick mix. Let it boil, adjust salt at this stage.
- Let it boil for a good 10 minutes or until oil separates.
- Once oil separates and when chicken is nicely blended with the gravy, it is done.
- Garnish with 1 tablespoon coriander leaves and switch off.
Notes
- If you are not using pressure cooker you can even make it in a pan. Cook covered until chicken is cooked soft, it takes at least 20-25 minutes.
- Boiling for mentioned time is very important for the kurma to get its perfect flavor.
- Chicken will leave out oil so wait till oil separates at the sides
- This kurma goes well with both rice and chapati.
- You can even add 1/2 teaspoon garam masala powder to the gravy while boiling.
mullaimadavan
Hi Sharmilee, this kurma looks very tempting! BTW, your blog looks fantastic with many attractive recipes, luv your presentation with step-wise clicks!
v.s.banu
Thank u sharmi for posting non veg recipe.. kurma looks delicious.. for every1 amma is always the best cook.. pls post more and more non veg recipes..bcos I had tried all ur non veg recipes, especially fish gravy from ur blog which I tried bcam a super hit in my family. So pls post non veg recipes too sharmi.. am waiting. Thank u.
Saahshi
Hai sharmi,ur receive seems rocking.can you tell me how to check the chicken when we cooking.
SHARMILEE J
It will turn soft after its cooked…
Anu s kitchendelights
Mouth watering clicks….goes well with all….
Vaishnavi
Hi sharmi, can you tell me how many ppl this recipe serves to? It says makes 8 tikkis. So bit confused
SHARMILEE J
Oh that was a typo…have corrected it now 🙂
Rahini J
Hi i live in the UK. It's difficult to get coconut here. Could you give some tips on cooking it without coconut ?
SHARMILEE J
May be you can try with readymade coconut milk but sure it will alter the taste….try and see
Rajesh KR
Thanks for your recipe…It came out well as we tried it today's dinner and all of us enjoyed it with full satisfaction…a different Kerala taste all together…the quantity was adequate for 3 and taste was awesome…regards
Dinesh's Blog
Thanks for this nice recipe. Your cooking made me to forgot hotel food completely. 😉
Cooking is an art.
Vaishnavi
Hi Sharmi,
Can I use desiccated coconut instead of fresh coconut in this recipe?
SHARMILEE J
I have not used dessicated coconut in my cooking at all so not really sure…
Anusha Anand
Tried it today for dinner. It's come out so good! it's so simple that I am done making a chicken curry in less than 30 mins. Thanks Sharmi!
Jaime Loh
I made this kurma today. It turns out good. Unfortunately, I have to use dessicated coconut instead of fresh coconut. I am sure it will even better if I use fresh coconut. Thanks for sharing.
Shefali
Just made this wonderful kurma for lunch.. Must say it turned out so good, my hubby literally licked his fingers!! Thanks Sharmilee!
MANE ADIGE
hi Sharmi , i have tried your egg recipes and it came out yummy.. want to try thise kurma if i want to make more qty 1 kg should i be doing 4 times the recipe ? how will it work for large quantities because it really messes up when we have to double the recipe like onion and tomatoes?..would appreciate your suggestions pls. thank you so much for coming up with such wonderful recipes.
SHARMILEE J
Yes just increase the quantity 4 times…but onion tomato and spice powders adjust a bit according to flavour and spice level….Hope this helps!
Unknown
Hi Sharmilee,
Your recipe is simple and steps clear and the pictures just right. I made chicken items kurma for the first time today and the family was impressed. What more, I managed to keep my kids interested while they helped me make it.
Thank you!
Noel
Edilbert
hi sharmi. .tried this recipe today. .came out very well. .all ur recipes are wonderful..i hv tried many of them n they have never disappointed me. .i always receive praises. .thanks for ur efforts. .its really helpful..
Anonymous
Hi Sharmi, I ve tried many recipes of Urs.. And always it comes out well.. When it comes to chicken recipes I ve found the taste to be good, but I don't know why chicken is always harder.. Is it because I am over cooking it?? Mostly when I use the boneless I feel it's kinda rubbery…
SHARMILEE J
Yes if it is overcooked will turn hard and rubbery
sony
tried it today and came out very well. very tasty. thanks for the recipe.
Viji kannan
Thank u sharmi.. For the recipe I made it today… It's was awesome big hit in my family.. My little one liked it a lot??
pravzz
Hey Sharmi. Thank you for this recipe. :)Your pictorial step by description is impressive!
SUJAY
Hi Sharmi. I made this wonderful kurma ytdy and it happened to be d best chicken dish I made. Thanks a ton fr giving us this recipe. U make our lives much much easier. Lots of prayers and love from our home.
priya dhanush
Hi sharmi ….ur receipes are a Super hit in my family. Going to try this kurma also. Just one doubt. We don't get poppy seeds here in Singapore. So what I substitute it wit?
SHARMILEE J
Just skip it and go ahead…
Dhivya
Turned out super yummy 🙂 Thank you for this wonderful recipe..
Lubna
SHould i roast all the ingredients for grinding or only the green chilli in the oil?
Sharmilee J
only green chilli
Meena
Hi can we add eggs instead of chicken wil it taste good I am confused
Sharmilee J
yes you can replace chicken with eggs, it will taste good
Vidhya
Tried today, came out well and tasty. I fried all the ingredients with green chilli, as it’s not mentioned only green Chilli we should sauté. In ,to temper – 2 no cloves ,6 – no cloves is given twice . What’s that ?
Sharmilee J
It is the same 1 green chilli that is sauted and added along with grinding ingredients.
Its just 2 cloves. Hope this helps!