Chicken Kurma

Name: Chicken Kurma
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: south_indian
Ingredients: 600 g chicken (bone-in, curry cut pieces); 2 pcs onion (large, thinly sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (peeled, roughly chopped); 6 pcs garlic (cloves, peeled); 2 pcs green chili (slit lengthwise); 0.5 cup coconut (fresh, grated); 1 tbsp poppy seeds (soaked in warm water for 20 minutes); 8 pcs cashew nuts (soaked in warm water for 20 minutes); 0.5 cup yogurt (thick, whisked until smooth); 3 tbsp oil; 1 tsp ghee; 1 inch cinnamon stick; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 pcs bay leaf; 1 tsp fennel seeds; 1 pinch turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 1.5 cup water (for gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(135)

TASTE SCORE

9/10

Aromatic and mildly spiced chicken curry in a rich, creamy coconut-based gravy. This South Indian-style Chicken Kurma is delicately flavored with whole spices, poppy seeds, and fresh coconut, slow-cooked to tender perfection. A comforting curry that pairs beautifully with flaky parotta, appam, or steamed rice.

PREP

20m

COOK

40m

SERVES

1 KATORI

452 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak poppy seeds and cashews.
Soak poppy seeds and cashew nuts in warm water for 20 minutes. Drain and set aside.
prep · ~3 min
Grind the coconut paste.
1.In a blender, add grated coconut, soaked poppy seeds, and soaked cashews.
2.Add ginger, garlic, and 3-4 tablespoons of water.
3.Grind to a smooth, fine paste. Set aside.
saute · ~10 min
Brown the onions.
1.Heat oil in a heavy-bottomed pot over medium heat.
2.Add sliced onions and cook, stirring often, until deep golden brown (8-10 minutes).
3.Remove half the browned onions and set aside for garnish.
TIPDeep browning the onions builds the rich base flavor — don't rush this step.
temper · ~1 min
Bloom the whole spices.
1.To the remaining onions in the pot, add cinnamon stick, cardamom, cloves, bay leaf, and fennel seeds.
2.Sauté until fragrant, about 30-40 seconds.
saute · ~5 min
Cook the tomatoes and spice powders.
1.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder.
2.Cook, stirring frequently, until tomatoes turn soft and mushy and oil starts to separate (4-5 minutes).
saute · ~6 min
Sear the chicken pieces.
1.Add chicken pieces and salt to the pot.
2.Sauté on medium-high heat for 5-6 minutes, turning pieces, until the chicken is lightly browned on all sides.
simmer · ~25 min
Add the coconut paste and simmer.
1.Lower the heat to low. Stir in the ground coconut paste and mix well.
2.Add 1.5 cups of water and slit green chilies. Stir everything together.
3.Cover the pot and simmer on low heat for 20-25 minutes, until the chicken is tender and cooked through.
TIPKeep the heat on low after adding the coconut paste to prevent the yogurt from curdling.
mix · ~3 min
Finish with yogurt and garam masala.
1.Reduce heat to the lowest setting. Whisk the yogurt again and slowly stir it into the curry.
2.Sprinkle garam masala and remaining ghee over the top.
3.Gently simmer for 2-3 minutes — do not boil after adding yogurt.
TIPAlways temper yogurt on low heat. Boiling will cause it to split and become grainy.
garnish · ~5 min
Garnish with reserved fried onions and coriander leaves.
Turn off the heat. Sprinkle the reserved browned onions and chopped coriander leaves on top. Let the kurma rest for 5 minutes before serving.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Deeply caramelize the onions for a rich, sweet base that defines the kurma's flavor.
2
Grind the coconut paste to a silky-smooth consistency for a luscious, creamy gravy.
3
Sear the chicken on medium-high heat until lightly browned to lock in juices and add depth.
4
Keep the heat low after adding the coconut-yogurt mixture to prevent curdling and splitting.
5
Temper the yogurt by whisking it first and stirring it in off the boil for a stable, silky finish.
6
Rest the kurma for 5 minutes after cooking to let the flavors melt together before serving.
7
Use bone-in chicken pieces for more flavor and tender meat that doesn't dry out during simmering.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Swap chicken with 400g of paneer or mixed vegetables (potatoes, carrots, beans) for a hearty meat-free version that still soaks up the creamy coconut gravy beautifully.

low oil

Low-oil

Reduce oil to 1 tbsp and skip the ghee; use a non-stick pan and cook the onions in a splash of water. The coconut paste provides enough richness to keep the dish satisfying.

vegan

Vegan

Replace yogurt with 1/2 cup of thick coconut milk (or cashew cream) and use oil instead of ghee. The curry stays creamy and aromatic without any dairy.

high protein

High-protein

Double the chicken quantity to 1 kg and increase spices proportionally. Serve with a side of lentil salad or quinoa for an extra protein punch.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Lean Protein

Bone-in chicken provides high-quality protein and minerals like calcium and phosphorus from the bones, supporting muscle health and bone strength.

✓

Good Source of Healthy Fats

Coconut and cashews contribute medium-chain triglycerides (MCTs) and unsaturated fats, which can support energy metabolism and heart health when used in moderation.

✓