A traditional Kerala style chicken kurma with potato that pairs well with chapati, ghee rice, and more. This recipe uses coconut milk for a rich and creamy texture.
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Heat oil in a pressure cooker and add sliced onions. Sauté until they turn light brown.
Add ginger-garlic paste and green chillies. Sauté until the raw taste is gone.
Add coriander powder, chilly powder, turmeric powder, and salt. Sauté until the raw taste is gone.
Add chopped tomato and curry leaves. Sauté for 1 to 2 minutes, then add curd and sauté until the oil separates.
Add chicken and potato pieces. Increase the flame to high and sauté for 5 minutes.
Add 2nd coconut milk and allow it to boil for 30 seconds.
Reduce the flame to medium and cook until 1 whistle.
Once the pressure is released, open the lid and add capsicum pieces and 1st coconut milk.
Stir continuously on medium flame until it starts bubbling. Add garam masala and coriander leaves.
Switch off the flame. The chicken curry with potato is ready to serve.
For a more traditional taste, you can use coconut paste instead of coconut milk. Add a little fennel seeds while grinding the paste.
If you enjoy the flavor of capsicum, feel free to add it to the curry.
How do I make Chicken Kurma with coconut milk?
To make Chicken Kurma with coconut milk, start by sautéing onions in coconut oil until light brown. Then, add ginger-garlic paste and green chilies, followed by spices like coriander powder and turmeric. After adding chopped tomatoes and curd, incorporate chicken and potatoes. Finally, mix in 2nd coconut milk, cook under pressure, and finish with capsicum and 1st coconut milk for a creamy texture.
Is Chicken Kurma suitable for a gluten-free diet?
Yes, Chicken Kurma is naturally gluten-free as it primarily consists of chicken, vegetables, and coconut milk. However, ensure that any side dishes, like chapati, are also gluten-free if you are serving it with this curry.
What can I substitute for coconut milk in Chicken Kurma?
If you need a substitute for coconut milk in Chicken Kurma, you can use heavy cream or a mixture of almond milk with a bit of coconut extract. Keep in mind that this will alter the flavor and texture slightly, but it can still create a delicious curry.
How should I store leftover Chicken Kurma?
Leftover Chicken Kurma can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. If you plan to store it longer, consider freezing it for up to 2 months.
What dishes pair well with Chicken Kurma?
Chicken Kurma pairs wonderfully with chapati, ghee rice, or even steamed basmati rice. You can also serve it with naan or dosa for a delightful meal. Adding a side of cucumber raita can complement the spices beautifully.
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