Chicken Kurma

Indulge in the rich and aromatic flavors of Chicken Kurma, a classic Indian curry that strikes the perfect balance between creamy decadence and bold spices. This dish features tender chicken simmered to perfection in a luscious gravy made with yogurt, coconut milk, and a silky cashew paste. Enhanced by a fragrant medley of whole spices like cinnamon, cardamom, and bay leaf, the masala base is elevated with fresh ginger, garlic, and chili for a subtle heat. The addition of fresh cream and a touch of garam masala adds depth and silkiness to the dish, making it irresistibly comforting. Serve this versatile kurma with naan, roti, or steamed rice for a satisfying meal that’s sure to delight your senses. Perfect for family dinners or special occasions, this Indian chicken kurma recipe is a must-try for fans of hearty, one-pot curries.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Chicken (bone-in or boneless, cut into pieces)
• 120 ml Yogurt (plain, whisked)
• 2 pieces Onions (medium-sized, finely sliced)
• 2 pieces Tomatoes (medium-sized, finely chopped or pureed)
• 4 pieces Garlic cloves (crushed or minced)
• 1 tablespoon Ginger (grated)
• 2 pieces Green chilies (slit lengthwise)
• 10 pieces Cashews (soaked in warm water for 10 minutes, then blended into a smooth paste)
• 2 tablespoons Fresh cream
• 100 ml Coconut milk
• 3 tablespoons Oil or ghee (clarified butter)
• 1 piece Cinnamon stick
• 3 pieces Cloves
• 3 pieces Cardamom pods
• 1 piece Bay leaf
• 2 teaspoons Coriander powder
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Red chili powder
• 1 teaspoons Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 200 ml Water

Directions

Step 1

Heat the oil or ghee in a large pan over medium heat.

Step 2

Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30 seconds until fragrant.

Step 3

Add the sliced onions and cook until golden brown, stirring occasionally.

Step 4

Stir in the garlic, ginger, and green chilies. Cook for 1-2 minutes until the raw aroma disappears.

Step 5

Add the chopped or pureed tomatoes and cook until the mixture turns thick and oil starts to separate from the sides, about 5-7 minutes.

Step 6

Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Step 7

Add the chicken pieces and cook for 5-7 minutes until they are lightly seared and coated in the spice mixture.

Step 8

Lower the heat and stir in the whisked yogurt gradually to prevent curdling.

Step 9

Add the cashew paste and coconut milk. Mix until well combined.

Step 10

Pour in the water and bring the mixture to a gentle simmer.

Step 11

Cover and cook on low heat for 20-25 minutes, or until the chicken is tender and the gravy thickens.

Step 12

Stir in the fresh cream and garam masala. Cook for an additional 2-3 minutes.

Step 13

Garnish with chopped cilantro and serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	(1558.6g)

Amount per serving	% Daily Value*
Calories	2127.6

Total Fat 135.9g	0%
Saturated Fat 54.4g	0%
Polyunsaturated Fat 0g
Cholesterol 584.1mg	0%
Sodium 2913.4mg	0%
Total Carbohydrate 74.2g	0%
Dietary Fiber 16.2g	0%
Total Sugars 32.9g
Protein 152.7g	0%

Vitamin D 65IU	0%
Calcium 457.7mg	0%
Iron 14.3mg	0%
Potassium 2914.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 28.7%

Carbs: 13.9%