A creamy, mildly-spiced dish which my family absolutely loves. I use chicken drumsticks resulting in a tasty and flavourful kurma filled with carrots and potatoes, enjoyed heartily with rice of course!
Growing up my mum didn’t cook kurma as much as a fish or chicken curry. I suspect it was probably due to my dad who enjoyed the spiciness of curries more. I however love the creamy taste of kurma and vowed this year, to start cooking some on rotation.
I like to use chicken drumsticks in my kurma. I also like to include not just potatoes but carrots too. In a way it becomes a one pot meal. Together with some basic ingredients and some coconut milk to give it the creaminess it needs, your pot of kurma will be ready soon.
I start by sauteeing some spices like cloves and a cinnamon stick with some ghee in a wok. Then in go some sliced onions which I like to fry out for about 5-10 minutes until nice and soft and caramelised.
I then add in some kurma powder which I’ve mixed with some water to form a paste. I cook this for a bit to ensure the flavours are released, before adding in the chicken. You can add in a bit more water while cooking the paste so it does not burn.
Once I toss in the drumsticks, I give it a goooood mix to ensure all the kurma paste has nicely coated the chicken. I also throw in the tomatoes at this point. I usually lightly pre-salt my chicen pieces. I just find it yields more flavourful results in the end.
I usually add a cup of water at this point and allow it to come to a boil. Once boiling, I’ll lower the flame and allow it to cook nice and slow for up to 20 minutes. I’ll usually place a lid on top partially while cooking. After this time, I’ll add in the potatoes and carrots (bring this to a boil again after giving everything a mix) and cook for a further 10 minutes.
Ahhh coconut milk – the ingredient needed to give the kurma the creaminess it deserves. I usually add between 60ml-100ml depending on what packet I have at home. This brand Kara carries small little packets which I love, and which come in handy when I make this recipe.
After adding in the coconut milk, I add some salt and the dish is done. I allow it to rest for a while and allow all the flavours to settle. We usually have this with rice and it remains one of my top recipes for the year thus far!
If it’s spiciness you crave, try making a chicken varuval instead here. If you want to try another one pot dish instead, check this out.
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
Delicious Chicken Kurma
Ingredients
Spices
- 1 cinnamon stick
- 3 cloves
- 3 cardamoms
Chicken
- 6-8 Whole chicken drumsticks. I like to make slits in the thick parts and salt the chicken slightly. You can also sub with other cuts of chicken
Kurma paste
- 5.5-6 tbsp Kurma powder Mix with some water to form a paste
Others:
- 1 Onion sliced
- 3 Cloves garlic + Small Knob ginger pounded
- 1 Tomato
- 1 Potato
- 1-2 Carrots
- 2 tbsp ghee
Instructions
- Pour the ghee into a wok and allow to heat. Add in spices and fry for a bit. Add in onion and saute well for about 10 minutes. Add in pounded ginger and garlic. Fry for 1 minute.
- Add in kurma powder paste, add some water and mix well. Fry well until the oil separates. Add in chicken and give it all a good mix with the kurma paste. Add in tomatoes.
- Add in one cup water, mix well and bring everything to a boil. Lower the flame and cover the wok partially. Cook for 20 minutes and mix in between. Add in potatoes and carrots and mix. Allow to come to a boil again and cook for a further 10 minutes.
- Add coconut milk and salt to taste. Done.
