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Chicken kurma
Chicken kurma goes very well with Idli, chapati, rice, and almost everything. This recipe is very easy and super quick to make.
Course
Side Dish
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
3
people
Calories
967
kcal
Author
Sujatha Muralidhar
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:
967
kcal
|
Carbohydrates:
7
g
|
Protein:
75
g
|
Fat:
70
g
|
Saturated Fat:
25
g
|
Cholesterol:
299
mg
|
Sodium:
299
mg
|
Potassium:
955
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1239
IU
|
Vitamin C:
15
mg
|
Calcium:
68
mg
|
Iron:
4
mg