Chicken Kurma / Chicken in a Mild Yoghurt curry

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The Kurma or Korma as its typically known in the northern region is a yoghurt based curry. I have adapted the recipe to add Coconut to it I am not sure if its even a korma anymore. I am hoping the yoghurt in the sauce tilts the scales towards a kurma than a coconut based curry. Ah, the joys of fusion cooking.  🙂

This is a very mild curry for those non spicy days. But it has you wanting more for its lighter and favourful taste. Pairs well with Jeera rice and biryanis, Parottas and Idlis

 

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Recipe :

Serves : 4-5

Chicken : 400-500 gms (I’ve used thigh), chopped to 2 inch pieces

Turmeric powder : 1/2 spoon

Coriander powder : 2 tsp

Potatoes : 2 small chopped big

Yoghurt : 2 tbsp (not too sour)

 

To Roast in 2 tsp oil and grind  :

Onions : 1 medium chopped

Green chillies : 2-3, chopped

Garlic : 3-4 pods chopped

Ginger : 3/4 inch, chopped

Cardamom : 2

Cinnamon stick : 1 inch 2 pieces

Saute the above and to this add

Coconut : 2 tbsp

Poppy seeds/Khus khus : 1 tsp

Coriander leaves : chopped to garnish

 

Method :

  1. Clean, wash chicken  and keep aside. You could use boneless or chicken with bone-in cut into bite size pieces.
  2. In a pan (pressure pan ideally) add 2 tsp oil, add the whole spices, and the onion and the ginger, garlic and green chillies. Saute till the onions go soft. Remove and transfer to a blender/mixer.
  3. Once cool, add the coconut, khuskhus and grind to a smooth paste. Keep aside
  4. In the same pan, add 2 tsp oil and add the chicken and bay leaves. Saute till the chicken changes colour.
  5. To this add the powders, saute and add the ground paste, chopped  potatoes.
  6. Pressure cook on medium for 2 whistles.
  7. Remove. Garnish with chopped coriander leaves before serving.

 

Notes:

Yoghurt : I’ve used Jalna yoghurt

 

 

 

 

 

 

 

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