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.
Ingredients
Main Ingredients
- 500gchicken
- 2piecebig potato
- 1piecemedium capsicum
- 2piecebig onion
- 1piecetomato
- 2tspginger-garlic paste
- 3piecegreen chilly
- 3tbspcurd
- 3cup2nd coconut milk
- 1cup1st coconut milk
- 1tbspchilly powder
- 2tbspcoriander powder
- 1/2tspturmeric powder
- 1tspgaram masala powder
- 2tbspcoconut oil
- 1sprigcurry leaves
- 2tbspcoriander leaves
How to make Chicken Kurma
Cooking Instructions
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.
Tips & Tricks
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.
Gayatri
(@rene121)
Cooking is my passion. I love to create new recipes... and also love to learn about different cuisine.