Kurma chicken curry

    1 hour 10 min

    I learnt this from my Mother in law. She is a good cook, especially anything that is spicy or curries.


    Kuala Lumpur, Malaysia
    5 people made this

    Serves: 6 

    • 6 tbsp oil
    • 1 tbsp butter / Ghee
    • 2 big Star Anise
    • 1 Cinnamon
    • 4 Cloves
    • 4 Cardamum pods
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 2 slices ginger (3 cm long), chopped
    • 1/2 tsp Cumin Seed
    • 8 tablespoons Kurma Powder
    • 1 medium-sized chicken, skin removed and chopped into chunks
    • 700ml coconut milk
    • salt to taste
    • 2 tomatoes, quartered
    • 4 green chillies, halved & de-seeded
    • 3 sprigs coriander, leaves only

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Heat up 6 tbsp oil & 1 tbsp butter. Saute star anise, cinnamon, cloves and cardamon pods till fragrant.
    2. Add in 1 chopped onion, 2 cloves garlic, ginger and cumin seed and saute until fragrant, about 5 mins.
    3. Place kurma powder in a bowl with some water. Stir till it is a paste. Add to the pan & saute with other ingredients till fragrant. Mix well & stir gently. Add some water if the paste is too thick. You have to keep on stirring the ingredients to bring out the flavour.
    4. Add in chicken, and saute chicken till fragrant. Mix and stir for 5 mins.
    5. Once the chicken is cooked, add in 1/3 of the coconut milk bit by bit. Keep on stirring and mixing gently. Simmer on low for 5 mins. Add the remaining coconut milk gradually. Keep on stirring and mixing gently for 5 mins. Add salt to taste. I added about 2 tsp.
    6. Finally, add in green chillies, tomatoes & coriander leaves. Simmer for 2 mins. Dish up & serve with biryani rice, white rice or even bread.

    Cook's note

    Check out the original recipe on my blog, Bits of Taste.


    You can find Kurma Powder in Indian shops.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)