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Chicken Kurma Recipe | Malabar Chicken Korma

chicken kurma

Chicken kurma recipe , how to make easy Malabar style chicken korma.

Malabar chicken curry is also known as chicken kurma/korma is a coconut based chicken curry which is perfect with idiyappam, puttu, roti, rice, or even bread.

Living in Malabar has introduced  to their cuisines like chicken samosa, malabar biriyani, cauliflower fries etc and this korma is one such recipe which a friend gave me.

The korma gravy is thick and creamy by grinding coconut; but no nuts are added and yes it is a bit spicy, but then you can adjust that according to your taste.  What I like about this chicken korma is the ease at which it can be made and all the masalas are grinded along with the coconut, so no need for any extra garam masala.

With summer at its might; I hate to spent time in the kitchen during daytime and prefer to cook early morning or late evening which does hamper photographing them.  School has started for my son and cant believe that he is a lanky teenager now, he is almost as tall as me!! Well, kids do grow fast ...

That being said, lets make chicken korma (malabar style).

How to make chicken kurma/korma.



Chicken Kurma Recipe | Malabar Chicken Korma


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  “chicken  

  INGREDIENTS

  • Chicken: 1 kg
  • Onions: 2, sliced
  • Green chilies: 3
  • Garlic: 10-12 cloves
  • Ginger: 1 inch
  • Grated coconut: 1/2 cup
  • Cinnamon: 1 inch stick
  • Whole peppercorns: 1/2 tsp
  • Saunf/fennel/perumjeerakam: 1 tsp
  • Jeera: 1/2 tsp
  • Organic turmeric: 1/2 tsp
  • Khuskus: 1 1/2 tsp
  • Kashmiri chilli powder: 1 1/2 tbsp
  • Coriander powder: 1 tbsp
  • Tomatoes: 2, chopped
  • Coconut Oil: 3-4 tbsp
  • Salt: 1 1/2 tsp
  • Extra water: About 1 cup or as needed.
  • Curry leaves and chopped coriander leaves


  METHOD:

  1. Heat a kadai or a pan with coconut oil. Add in the sliced onions and salt, mix well and allow it to saute on medium flame.
  2. While the onions are sauting coarsely grind the ginger, garlic, and green chilies.
  3. Once the onions has started to brown lightly add in the coarsely grinded ginger, garlic, and green chilies. Mix well and keep the flame on medium and allow it to saute.
  4. While it is sauting, lets get the coconut masala ready, into the same chutney jar add in the coconut, cinnamon, saunf, jeera, turmeric, khuskus and little water and grind to a smooth and fine paste.
  5. Once the onions are browned, add in the kashmiri chilli powder and coriander powder. Remember to put the flame on low and mix well for a minute.
  6. Add in the chopped tomatoes and mix well. Cover and cookt the tomatoes.
  7. Once the tomatoes are cooked well add in the the chicken, mix well. Add some curry leaves and cover and cook the chicken.
  8. Once the chicken is almost cooked add in the grinded coconut masala. Add little water and mix well, allow it to simmer for a 3 minutes on low flame and then switch off the flame once the gravy is thickend and chicken is cooked.
  9. Sprinkle chopped coriander leaves and serve.

NOTES

  • I did not add any water to the chicken as there is some moisture in the chicken which will come out once the chicken is cooked.
  • Once the coconut paste is added add water to adjust the gravy.
  • Malabar style chicken kurma is a popular Kozhikode chicken dish.

�Copyright Reserved, first published on nisahomey.com

Comments

  1. The gravy is yyuumm and deelicious

    ReplyDelete
    Replies
    1. Thank you, Kushi! Do try this chicken korma and thanks for stopping by :)

      Delete
  2. Hi Nisa, could you please tell me what exactly is khuskus? I would like to try this dish but quite confused with this khuskus. Is it wheat flour (godhambu podi) fried?

    ReplyDelete
    Replies
    1. No, its not godhambu podi...in malayalam it is also called as kash kash; you can get it in grocerystores, hope this helps and thanks for stopping by :)

      Delete
    2. khuskus is called "Poppy seeds"

      Delete
    3. Yes, you are right! thanks :)

      Delete

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