Chicken Kurma Recipe
Home style chicken cooked in a delicious almond, cashew and saffron sauce.
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Ingredients
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Marinade
Kurma Base
Method
Marinade Preparation
- 1
Marinate the Chicken
In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to ensure the chicken is evenly coated. Cover and set aside for at least 30 minutes for the flavors to meld.
Kurma Cooking
- 2
- 3
Add Tomatoes
Stir in the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
- 4
Blend Nuts and Saffron
In a blender, combine the blanched almonds, cashews, and saffron strands with a little water to form a smooth paste. Add this paste to the onion and tomato mixture.
- 5
Cook the Chicken
Add the marinated chicken to the pan, mixing it well with the kurma base. Cook for about 5-7 minutes until the chicken is browned on the outside.
- 6
Add Coconut Milk and Water
Pour in the coconut milk and remaining water. Stir well, cover, and let it simmer for about 15-20 minutes or until the chicken is cooked through and tender.
- 7
Finish with Garam Masala
Stir in the garam masala powder and adjust salt if needed. Let it cook for another 2-3 minutes.
- 8
Garnish and Serve
Garnish the chicken kurma with chopped cilantro and serve hot with rice or naan.
