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Mullai August 28, 2006 32051 22 Comments
Accompaniments
Chicken Kurma is a mild, creamy coconut flavored gravy. Korma / kurma is a Mughlai dish, mostly made with any form of meat or vegetable or combination of both, where yogurt is primarily added for flavor and richness. A typical South Indian style kurma is slightly different, its definitely spiced or fiery and brings in richness from the ground coconut and nuts. Kurma is an one time affair in a week at our home, be it chapati, parotta or rice. My mom and mil are experts in making their own style, and this recipe is a combo of both flavors , do check the notes for options. I love this dish when served with flaky parottas… at the same time it also works for plain rice with some fried fish on the side!
#chickenkurmarecipe #சிக்கன்குருமா #chickenkulambu #kozhikurma #chicken
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Chicken Kurma | Kozhi Kari Kurma | சிக்கன் குருமா
Chicken Kurma is a mild, creamy coconut flavored gravy. Korma / kurma is a Mughlai dish, mostly made with any form of meat or vegetable or combination of both, where yogurt or coconut cream is primarily added for flavor and richness.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: dinner, lunch, Main Course
Cuisine: Indian, mughlai, north indian, southindian
Keyword: chicken kulambu, chicken kurma kuzhambu, chicken kurma recipe, kozhi kurma recipe, kozhikari kurma, kurma kulambu
Servings: 4
Author: Mullai Madavan
Ingredients
For Gravy
- 1/2 kg Chicken whole cut or boneless (whole cut country chicken preferred)
- 1 cup Onion small onion / pearl onion / sambar onion
- 2 Green chili slit open (add dry red chilies instead )
- 1/2 cup Tomato
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Cumin seeds
- 1/2 tsp Fennel seeds
- 1 small Bay leaf
- 4 each Cloves
- 2 1 inch Cinnamon
- 2 Cardamom
- 2 petals Black stone flower / kalpasi optional
- 1/2 tsp Turmeric powder
- 1 Red Chili powder hot variety
- 1 tbsp Coriander powder or All purpose curry powder ( kuzhambu milagai thool ) *** refer notes
- 2 tbsp Oil
- 1 tbsp Ghee
- 1/4 cup Coriander leaves for garnish
- 4 leaves Curry leaves
- 1 cup Water
For Coconut Paste (refer notes for alternatives)
- 1/2 cup Fresh grated coconut
- 4 whole Cashew nut
- 1 tsp Poppy seeds
- 1/2 tsp Fennel seeds
- 1/2 cup Water
Instructions
To start with first grind coconut, fennel, poppy seeds and cashew with some water and make a thick paste.
Chop all the veggies and keep them ready. Clean and chicken, wash and keep it ready. Chicken can be marinated with little turmeric and salt but not really necessary.
Heat oil and ghee in a sauce pan and splutter cumin and fennel seeds. Also add the whole dry garam masalas like bay leaf, cloves, cardamom, black stone flower, cinnamon & curry leaves.
Saute onions & green chilli until golden brown. I have used combination if sambar onions and regular onions.
Add ginger garlic paste and saute till it cooks a bit.
Now add tomatoes along with turmeric powder, red chili powder, coriander powder and salt. Bring the flame to medium, cover and cook for 3-4 minutes. The chicken will release water and cook along with the onion mixture.
Saute until the masala powder cooks. Add water at this stage. Now bring the flame to medium low setting, cover and cook the gravy for 10 minutes. Alternatively you may pressure cook for 2 whistles.
Once done, the oil will separate from the gravy as shown.
Once done, add the coconut paste, throw in the coriander leaves and curry leaves. Simmer for few minutes and switch off!
Serve as a side for chapati or have it with plain rice and curry!
Notes
***Yogurt is primarily added for all kurma recipes to richness and to thicken the base gravy. Most north Indian style kurma recipes include yogurt whereas south Indian style version uses coconut cream for richness and very little or no yogurt is added. Everyone family has its own versions of kurma, you may pick the one which you prefer.
***Coriander powder can be replaced with all purpose curry powder which adds more flavor and thickness to the gravy. Our homestyle chicken kuzhambu always include this kuzhambu milagai thool which is combo of variety of spices roasted and ground into fine powder.
My mil's version includes fennel seeds as well as little pottukadalai / roasted gram while grinding coconut and also she adds in few mint leaves while finishing up the gravy for added flavor. Also she is old school never uses premade ginger garlic paste, she likes to add crushed ginger and garlic. My mom uses just the poppy seeds and cashews while grinding coconut and garnish with just curry & coriander leaves and drizzles ghee at the end. I like both versions and play with the ingredients for a taste of both.
This kurma taste awesome with naatu kozhi or country chicken. Boneless works but not that tasty though! Make sure to grind the cashew and poppy seeds well to make a smooth paste. Sambar onion or pearl onion.
Thengai Paal Kozhi Kuzhambu – Coconut Milk Chicken Curry
Andhra Green Chili Chicken Curry
Karuveppilai Chicken – Curry Leaves Chicken Curry
Madras Chicken Curry – Kozhi Kari Masala – South Indian Chicken Curry
Instructions
To start with first grind coconut, fennel, poppy seeds and cashew with some water and make a thick paste.
Chop all the veggies and keep them ready. Clean and chicken, wash and keep it ready. Chicken can be marinated with little turmeric and salt but not really necessary.
Heat oil and ghee in a sauce pan and splutter cumin and fennel seeds. Also add the whole dry garam masalas like bay leaf, cloves, cardamom, black stone flower, cinnamon & curry leaves.
Saute onions & green chilli until golden brown. I have used combination if sambar onions and regular onions.
Add ginger garlic paste and saute till it cooks a bit.
Now add tomatoes along with turmeric powder, red chili powder, coriander powder and salt. Bring the flame to medium, cover and cook for 3-4 minutes. The chicken will release water and cook along with the onion mixture.
Saute until the masala powder cooks. Add water at this stage. Now bring the flame to medium low setting, cover and cook the gravy for 10 minutes. Alternatively you may pressure cook for 2 whistles.
Once done, the oil will separate from the gravy as shown.
Once done, add the coconut paste, throw in the coriander leaves and curry leaves. Simmer for few minutes and switch off!
Serve as a side for chapati or have it with plain rice and curry!
Notes
***Yogurt is primarily added for all kurma recipes to richness and to thicken the base gravy. Most north Indian style kurma recipes include yogurt whereas south Indian style version uses coconut cream for richness and very little or no yogurt is added. Everyone family has its own versions of kurma, you may pick the one which you prefer.
***Coriander powder can be replaced with all purpose curry powder which adds more flavor and thickness to the gravy. Our homestyle chicken kuzhambu always include this kuzhambu milagai thool which is combo of variety of spices roasted and ground into fine powder.
My mil’s version includes fennel seeds as well as little pottukadalai / roasted gram while grinding coconut and also she adds in few mint leaves while finishing up the gravy for added flavor. Also she is old school never uses premade ginger garlic paste, she likes to add crushed ginger and garlic. My mom uses just the poppy seeds and cashews while grinding coconut and garnish with just curry & coriander leaves and drizzles ghee at the end. I like both versions and play with the ingredients for a taste of both.
This kurma taste awesome with naatu kozhi or country chicken. Boneless works but not that tasty though! Make sure to grind the cashew and poppy seeds well to make a smooth paste. Sambar onion or pearl onion.
Written by Mullai
Modest, friendly andhardworking. "Virgoans Rule"..
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22 Comments
madina19 November 02, 2011 at 03:09 pm
If we use a pressure cooker at what stage do we use it? And how much water is required?
Reply
eparameswari December 27, 2009 at 07:07 am
Today we tried this recipe. It came out very well. Thanks and keep going……….
Reply
VRS June 11, 2009 at 04:09 pm
Mullai,
Can you please post the typical hotel’s dosai and idly in Madras. I am sure they are adding something that tastes different than homemade ones. And I am longing to eat with the thengai chuteny sold in those railway station platforms. Ohhhh I can still smell that aroma from those chutneys. I tried your Rathna cafe sambar it was out of the world and I make that all the time for my dosais.Thanks in advance,
VRSReply
Sentil December 20, 2008 at 02:01 pm
Hi Mullai,
Thank you. Tried for the first time, cameout with great taste. Taste matches my mother and chithi’s kuruma. Thanks again.
See Alsomy top recipes for 2015Reply
Sudha Prasanna November 18, 2008 at 06:07 pm
hi mullai,i tried kurma yesterday and it was awesome.thank you very much to post such a wonderful recipe mullai.
Reply
jlakshmi February 29, 2008 at 06:13 pm
Mullai,
Due to heavy demand from family, I had to make this the third time today.. hats off !!!
Regs
JayaReply
ramyakalyankrishnan January 10, 2008 at 10:05 pm
Hi Mullai,
Kurma came out great.Thanks a ton for posting all these great recipes.Reply
radhika December 19, 2007 at 11:43 am
thanks mullai
Reply
radhika December 19, 2007 at 11:03 am
hi mullai how r u.where do you get the chicken. i bought fresh ones twice but it was not good because it was layer type. can u tell me where we can get good one. sorry for asking such a silly question.help me.
Reply
Mullai December 19, 2007 at 11:34 am
Radhika,
I normally buy mine in bulk from Sams club. Either tyson or Members mark whichever is available at store. Fresh chicken might be good, but, will have to make a trip to the grocery store every week, which I would like to avoid. The reason being thatI would end up buying a lot more of other things out of temptation.
Reply
Latha November 27, 2007 at 01:22 am
Hi Mrs Mullai, Can I use vegetables instead of chicken for this recipe?
Reply
Mullai November 27, 2007 at 02:03 pm
Latha, you can use mixed vegetables or if you wish go with any one veggie, then try Brinjal, Potato, Cauliflower, zucchini, Tomato, the list goes on…Try and let me know.
Reply
Latha November 27, 2007 at 10:44 pm
Hi Mrs Mullai,
Tried this recipe with mix vegetables as you suggested, taste was very good, my husband liked it very much. But it was a little spicy for us, I normally reduce the red chili powder but I forgot to do the same with this recipe, anyhow the next time I will reduce it. Thank you very much for the recipe and for your quick reply as well.
Reply
Mullai November 28, 2007 at 10:11 am
Thanks dear.
Reply
Natasha October 25, 2007 at 08:50 am
How many people will this recipe serve for?
Reply
Mullai October 25, 2007 at 09:51 am
Natasha,
This should serve 3 to 4 people.
Reply
Lakshmi Mani1 September 23, 2007 at 01:50 am
Hi Mullai,
Do ur recipes include fresh chicken or frozen ones? The procedure mentions to cook the gravy for 10 mts will that do for the chicken to get cooked? How long approximately should I let the gravy to boil after adding the coconut milk?
Regarding the chicken Biriyani recipe the cup measure of rice does it mean the cup that comes along with the rice cooker?Please clear my questions.
Thanks
Reply
madan_venugopal April 17, 2007 at 02:46 am
Hi Mullai, Your recipes are awesome. I tried the pattani kurma which came out to be really delicious. I have a doubt regarding chicken kurma. Please let me know if we need to marinate chicken for this dish. Also should we add ground cocunut instead of milk. I followed the exact instructions but unfortunately for me, The chicken did not get the masala and the cocunut milk did not thicken the korma.
ThanksReply
Mullai April 17, 2007 at 10:06 am
Madan Venugopal,
There is no harm in marinating chicken with little turmeric and salt, but not really necessary. Same way adding ground coconut is also ok, my recipe calls for coconut milk bcos, I like it like a stew…. If you need very thick consistency then add ground coconut or thick coconut milk or combination of both. Normally kurma in our side (Chennai) means something thicker than stew, that's why the chicken looks pale yellow with little masala sticking to it. Whereas the same looks like a curry in Andhra. Its a matter of personal preference too, so adjust according to your taste.
Reply
sivasankari February 02, 2007 at 12:43 pm
Hi Mullai, You are doing great. I luv your website. This is one which impressed me a lot and to check regularly. All ur receipes are tasty. how to make chicken kurma with curd? reply me.
Reply
Mullai February 03, 2007 at 05:14 am
Thank you Sankari, keep visiting for more exciting recipes. Actually tasted one such in a restaurant, they served it with chapatti, was literally looking white in colour. Will somehow mange to explore it and get back to you when I post it.
Reply
madi January 31, 2007 at 09:42 pm
Came out great. Thanks for the recipe Mullai.
Reply
