Chicken kurma

Chicken kurma goes very well with Idli, Dosa, Parota, Chapathi, rice, and almost everything. This recipe is straightforward and super quick to make.

Our family loves to have it with parottas roti. As we are using the pressure cooker for this recipe, it makes our work easier. More accessible work does not mean compromising on the taste. This is significantly tastier and always turns out well.

What is Kurma?

Kurma is a semi-thick gravy usually made with ground coconut. Making kurma with coconut paste is popular in Andhra-style and Tamil Nadu-style recipes. Kurma can be made with vegetables and meat like chicken, mutton (goat meat), or eggs.

This Chicken kurma Tamilnadu style is a one-pot dish made with a pressure cook from start to finish.

What does this chicken kurma taste like?

This is a flavorful chicken curry with rich, perfectly blended mixed flavors. This is spicy and creamy, with a hint of sourness from the tomatoes with cilantro flavor. So, put it all together, this chicken kurma is a beautiful bundle of taste and flavor that everyone will fall in love with. This is the best kurma for idli and other Tamil breakfast dishes.

How to serve chicken Kurma?

• The kurma goes perfectly with anything, from roti/chapathi, mixed rice verities, and biryanis, to sambar rice.
• Before serving, sprinkle some freshly chopped coriander leaves.
• This is the rich, spicy side dish, best if served as a side dish to North Indian Roti, Gobi Paratha, Cabbage Paratha
• It is also best suited as a side dish for South Indian main dishes like Idli, dosas, and rice. I could say this is the best and easiest chicken kurma for chapati.

Variations

• This is easy, simple, and very quick to make chicken kurma.
• Vegetarians can substitute chicken with their favorite veggies.
• You can substitute the cooking oil with the butter to make a rich dinner side dish. Increase the amount of butter for a more rich curry.
• Potato, cauliflower, and peas are some vegetables you can substitute with chicken in this recipe.
• You may also swap paneer( Indian cottage cheese) or tofu.
• You may also add mint leaves for an extra punch.

Make-ahead Preparations

This chicken kurma recipe is the most inviting side dish for the surprise guest and great for a crowd or potlucks. This simple dish gets you applause for sure when served at the party.

When planning the party or potluck, Wash and clean the chicken and freeze or refrigerate it. Pull it down and make the chicken kurma whenever needed.

You may also saute the onion tomato gravy beforehand, combine, and cook whenever needed.

Storing Ideas

You may transfer the leftover Tamil Nadu-style chicken kurma in the airtight container. And refrigerator or keep in the freezer for a longer duration.

To reheat, you may microwave for 3 minutes in small intervals by stirring in between. Though reheating in the microwave is simple and easy, the stovetop method is the best, as the coconut turns unpleasant if it is overheated.

Other chicken recipes,

• Cedar Grilled Lemon Chicken
• Coriander chicken curry
• Lemon coriander chicken
• Seekh kabab in oven
• Chicken recipes

Printable recipe card

Chicken kurma

Chicken kurma goes very well with Idli, chapati, rice, and almost everything. This recipe is very easy and super quick to make.

5 from 6 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 people

Calories: 967kcal

Ingredients

• 2 tablespoon vegetable oil
• ½ teaspoon fennel seeds
• ½ cup onion chopped
• 1 teaspoon ginger-garlic paste
• 1 cup tomato chopped
• 1 teaspoon red chili powder
• ½ teaspoon coriander powder
• ¼ tsp turmeric powder
• 11/2 lb whole chicken with bones
• salt to taste
• 1 tablespoon cilantro chopped
• 1 tablespoon crushed black pepper

Instructions

• Over medium heat, place a pressure cooker pan.
• Add vegetable oil and fennel seeds. And allow it turn golden brown in color.
• onion. Saute till onion becomes soft and tender.
• Now add ginger garlic paste and saute for a minute.
• Add chopped tomatoes.
• Once the tomatoes became mushy, add chili powder, dhania powder, turmeric powder and stir it for 2-3 minutes.
• Now add cleaned chicken and salt . No need to add water.
• Close the cooker lid and cook for 3-5 min or 2 whistles.
• Wait for the pressure to release naturally, and add chopped coriander leaves, crushed black pepper.
• Gently stir and transfer to a serving bowl.
• Serve this chicken kurmaTamilnadu style with your preferred main course.

Nutrition

Calories: 967kcal | Carbohydrates: 7g | Protein: 75g | Fat: 70g | Saturated Fat: 25g | Cholesterol: 299mg | Sodium: 299mg | Potassium: 955mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1239IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 4mg

Course Side Dish

Cuisine Indian

Author Sujatha Muralidhar

**Disclaimer: The nutritional information provided is an approximate estimate only.

Did you like this Chicken Kurma Tamilnadu-style recipe? You may also check another exciting recipe, Madurai Chicken Curry.

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