EASY AND QUICK CHICKEN KURMA | CHICKEN KORMA RECIPE

 

This Chicken Kurma is effortless. The only thing that takes a few minutes to make is the masala paste. No frying, no sauteing. Add everything in the cooker and cook for 12- 15 minutes and your dinner can be served with absolutely zero stress.

 

Chicken Kurma is a mild, creamy coconut flavored gravy. Korma / kurma / qorma  is a Mughlai dish, mostly made with any form of meat or vegetable or combination of both, where yogurt is primarily added for flavor and richness.

 

INGREDIENTS –

THE SPICE POWDER –

• 6 dried red chillies
• 1 cinnamon
• 1 clove
• 1½ tablespoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon fennel seeds
• ½ teaspoon Turmeric
• 1½ teaspoon poppy seeds (khus khus)

MAKING THE PASTE –

• 1 onion, roughly chopped
• 6 cloves garlic
• 2-inch piece ginger, peeled and chopped

OTHER INGREDIENTS –

• 500 grams chicken with bone
• 3 sprigs curry leaves
• 50gm coconut paste or cashew paste
• 1 cup water
• 1 teaspoon salt
• 3 sprigs coriander leaves, chopped

INSTRUCTION TO MAKE CHICKEN KORMA –

1. Take a flat pan and add in all the ingredients listed under “spice powder” except turmeric and poppy seeds (khus khus).
2. Fry until fragrant Comes. 
   
3. Remove from heat and transfer to a mixer / spice grinder.
4. Add in the turmeric and raw poppy seeds.
5. Grind the mixture to a very fine powder.
   
   
   
6. In the same mixer, add in the onion, garlic and the ginger. Add 1/2 a cup of water and grind to make a smooth paste. Keep it aside.
7. Take a pressure cooker or pan and add in the chicken pieces.
8. Add in the ground masala paste. Add in the coconut paste or cashew paste.
9. Add in the curry leaves and the salt. Add one cup of water.
   
10. Mix all the ingredients well.
11. Cover the cooker lid and cook for 5 whistles.
12. If cooking in a pan, cover and cook it for 25-30 minutes on medium flame.
13. Keep Stirring in between to avoid chicken sticking in the pan.
14. Remove the cover after after 3 mins, check the consistency of the gravy and put off the flame.
15. Remove from heat after 5 whistles are over and wait for the pressure to release from the cooker naturally.
16. Open the cooker and garnish the chicken kurma with coriander leaves.

 Serve the chicken korma over steamed rice or roti.

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