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Delicious Chicken Kurma

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!
5 from 5 votes
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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
  • 60-100ml coconut milk

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 10-20 minutes more until chicken is cooked and veggies are tender.
  • Add coconut milk (lower the heat so the milk doesn't split) and salt to taste. Done.

Notes

Tips:
  • You can use whichever chicken cuts you prefer. I like to salt them lightly beforehand.
  • You can choose to add more coconut milk.
  • I usually add 3/4 - 1 tsp salt. Add according to your preference.
  • I usually use either the Baba's or Adabi's kurma powder.