The Recipe Intro↓ has , more information as well as a Malayalam Recipe Video. Don’t forget to check it out.
Classic and unique Malabar Chicken Kurma, which does not use yogurt. A lovely coconut & cashew-based thick gravy coats the succulent pieces of chicken. It’s really Yum!!!! And it goes well with just about anything! Serve with Rice, Rice Hoppers(Appam), String hoppers(Idiyappam), Paratta, or even Steamed Rice Cakes(Puttu).
Malabar Chicken Kurma
® This is a RAS signature Recipe©
Prep time: 20Cook time: 35 minTotal time: 55Yield: 4- 5 servings
A detailed introduction related links and Malayalam Video is available on the
Recipe Intro ↓ Check it out or scroll down for the recipe ⇓.
EAT AND TELL!!! Let us know if you tried – Malabar Chicken Kurma
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Malabar Chicken Kurma
Description
A deliciously spiced qorma dish, made with a mouth-watering coconut-cashew paste. Try this authentic preparation of Malabar Chicken Kurma
Ingredients:
The Spice grind:
Coconut paste:
Ginger Garlic Paste:
Instructions
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Marinate the chicken with turmeric and about 1 tsp salt. Set aside for 15 -20 minutes.
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For the spice grind, warm all the whole spices gently in a small frying pan and then grind to a powder. Set aside.
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Grind the ingredients for the coconut paste, adding just enough water necessary to make a smooth paste. Set aside.
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Grind the ginger and garlic together also to a smooth paste. Set aside
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Heat oil in a heavy-bottomed pot.
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Add the chopped onions and saute well, stirring continuously till brownish; 2 - 3 minutes.
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Next, add the ginger-garlic paste and saute well, stirring till aromatic and well incorporated. Stir continuously for about 2 minutes. Careful not to burn.
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Now add the marinated chicken and another 1 tsp salt; stir fry with a wooden ladle, along with the onion-garlic-ginger mixture till the chicken is well coated and turns white all over. (No more - pink).
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To this, add the coconut paste and stir to combine. Cook till oil separates.
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At this point add the powdered spice grind, followed by the chopped tomatoes. Stir to combine.
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Add 2-5 whole green chilies at this point. (More or less according to taste).
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Once the chicken is nicely coated with all the ingredients, add about 3 cups of water.
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Bring to a simmer (Never Boil). Avoid bringing the curry to a boil at all times.
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Simmer gently like this, covered for 15-30 minutes on a low flame.(Do not Pressure cook)
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Garnish with coriander leaves.
Note
- Never boil this curry on high flame. The cashew paste will stick to the bottom if high heat is used.
- While the chicken is being cooked, remove the lid occasionally and discard the vapor that has collected under the lid. Do not let this vapor to fall back into the curry too much. Since ground coconut is used, this can cause the curry to spoil faster. I don't know if this is like an old wives tale, but I find it to be true.
- Key Ingredients: Chicken, Coconut, Cashew nuts, Onion, Ginger, Garlic, Green Chillies, Mild Spices, Oil, Coriander Leaves, Salt.
