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
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
- Clean, wash chicken and keep aside. You could use boneless or chicken with bone-in cut into bite size pieces.
- 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.
- Once cool, add the coconut, khuskhus and grind to a smooth paste. Keep aside
- In the same pan, add 2 tsp oil and add the chicken and bay leaves. Saute till the chicken changes colour.
- To this add the powders, saute and add the ground paste, chopped potatoes.
- Pressure cook on medium for 2 whistles.
- Remove. Garnish with chopped coriander leaves before serving.
Yoghurt : I’ve used Jalna yoghurt