Kerala Style Chicken Kurma
Kerala style, chicken kurma with cashewnut and coconut gravy.
Prep Time: 20 minutes
Cooking Time: 40 to 45 minutes
Serves: 3 to 4
- Chicken,medium size pieces – 350 to 400 gms
- Cashew nuts – 15 to 18
- Onion,sliced – 1 cup( 1 large)
- Ginger,chopped – 1 tsp
- Garlic ,chopped – 1 tsp
- Green chili,sliced – 2 ( or according to taste)
- Cardamom – 2
- Cloves – 2
- Cinnamon- 1/2″ piece
- Turmeric powder – 1/2 tsp
- Coriander powder – 2 tsp
- Black pepper powder – 1/4 to 1/2 tsp
- Thin coconut milk – 1 cup
- Water – as required
- Thick coconut milk – 1/2 cup
- Garma masala powder – 1/2 tsp
- Coconut oil – as required
- Salt – to taste
- Cashew nuts-5 to 8
- Curry leaves,sliced – 1
- Curry leaves – 1 sprig
- Ghee or oil – as required
Soak cashew nuts in warm water for about 15 minutes.In a blender ,grind to form a smooth paste.Keep aside until required.
Heat oil in a pan,add onion,ginger,garlic and green chilies.Saute until onion turns golden brown.
Allow to cool slightly and grind to form a smooth paste,adding 2 or 3 tbsp of water as required.
Heat oil in a pan,add cardamon,cloves and cinnamon.Saute until fragrant.Reduce the flame to low,add turmeric powder , coriander powder and black pepper powder.Saute for few seconds.(Stir continuously to avoid burning.)
Next add the prepared onion paste and mix well.
Add thin coconut milk,water and salt to taste.Mix well until combined.
Now add the chicken ,mix well.Cover and cook until chicken is done.
Next add the cashew nut paste and garam masala.Mix well until combined. cook for about 5 minutes or until the gravy turns thick.
Add thick coconut milk and bring it to just under a boil.
Heat oil in a pan add the cashew nuts and fry until it turns golden brown.Drain and keep aside.
In the same pan add green chilies and curry leaves.Saute for about few seconds and add this to the curry along with the fried cashewnuts.Add chopped coriander leaves ,if desired.Serve with palappam,vellayappam or idiappam.
- Adjust the quantity of green chilies according to your taste.