Chicken Kurma

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.

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.

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.

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.

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.