Easy recipe for party-style chicken kurma made with homemade masala paste and ground spices. Recipe with video.
Here is an easy and tasty chicken potato kurma that goes perfectly with chapati poori and dosai.
There is a word we use in the kongu region called “kanum” meaning it makes for a lot. This recipe can be easily made in large volumes making it perfect for a get-together or a party.
The chicken cooks in a roasted spice paste and halfway through, the potatoes are added and cooked along with the chicken. Finally, a coconut masala paste is added yielding a rich and thick gravy.
It’s a perfect kurma for poori and chapati.
Indian-style sesame oil (gingelly oil) is used for making this recipe. It can be substituted with vegetable oil if you do not want to use sesame oil.
The almond and coconut paste is ground along with roasted spices making the kurma very flavorful and also adds volume and thickness to the gravy.
Adjust the green chillies used in the recipe according to your taste. If you want a spicy kurma, add a couple of more green chillies.
Here is the video of how to make chicken potato kurma.Print
1 tablespoon Indian sesame oil
1 pod garlic
1-inch ginger, chopped
6 green chillies
1 teaspoon coriander seeds
1 teaspoon black peppercorn
3/4 cup onions, chopped
3 tomatoes, chopped
3/4 cup water
1 teaspoon Indian sesame oil
1/2 teaspoon fennel seeds
2-inch piece of cinnamon
1 teaspoon white poppy seeds
1/2 cup fresh shredded coconut
25 almonds soaked in water for 30 minutes
3/4 cup water
Other Ingredients for the Kurma
2 tablespoons Indian sesame oil
1/2 cup onion, finely chopped
1 sprig of curry leaves
500 grams chicken thighs, bone-in
1/2 teaspoon turmeric powder
1 teaspoon salt
2 cups water
3 potatoes diced
1 lime, juiced
3 sprigs coriander leaves, chopped
First, let’s make the masala pastes.
Paste 1 – Take a pan and add in the oil, garlic, ginger, green chillies, coriander seeds, and black pepper. Roast everything for a minute. Add the chopped onion and saute for a few minutes till the onions are soft. Add the tomatoes along. Cook for a few more minutes till the tomatoes are mushy. Once the tomatoes are mushy, remove the roasted mixture from the pan and set aside to cool. Add water and grind to a smooth paste. Set aside.
Paste 2 – In the same pan, add some more oil. Add fennel seeds, cloves, cardamom, and cinnamon. Roast for a few seconds till aromatic. Add little poppy seeds, coconut, and almonds. The almonds need to be soaked for a little while so it is easy to grind. Saute everything for a few minutes. Set aside on a plate to cool. Add water and grind to a smooth paste. Set aside.
Making the Kurma – Heat oil in a heavy pan/kadai. Add the chopped onion and curry leaves. Saute for a few minutes. Add the chicken. Bone-in chicken thighs are preferred for this recipe. Add the turmeric powder and the salt. Mix well. Add paste 1. Add water to dilute the curry. Cover the pan with a lid and cook for 15 minutes.
After 15 minutes of cooking, add the peeled and diced potatoes. Mix well. cook for 15 more minutes till the potatoes are cooked tender. Add the paste 2 and mix well. Simmer the kurma for five more minutes.
Finally, finish the kurma by adding lime juice and a generous sprinkling of coriander leaves. Serve hot with poori or chapati.
- Prep Time: 15m
- Cook Time: 45m
Keywords: chicken potato kurma