Best Ever Chicken Kurma for Poori (Simple South Indian style korma recipe). This dish is exclusively tried and tested in my kitchen especially to accompany with poori.
I had guests at my house and I wanted to try something new, I did not want to end up making dark chicken curries like chicken curry, chicken curry, which are the usual ones. I wanted to make a south Indian-style kurma that goes with poori. There I ended up in this recipe. Now, it has become a favorite dish for everyone at my house.
How is this Chicken Kurma recipe different?
There are plenty of versions of kurma like andra chicken kurma, kerala chicken kurma, Chicken kurma for parotta, chicken kurma for rice, etc., But this is uniquely a south Indian Chicken Kurma made for poori. Goes well even with chapati.
Can this kurma be had with rice/appam?
It goes best with poori, chapati. Tastes good even with appam. It is a tomato-based gravy with a slight garam masala flavored and is best with tiffin than with rice.
Video recipe of Chicken kurma
- To grind to paste:
- 1 large tomato, chopped
- 1/2 tsp poppy seeds/khuskhus
- 2 tsp fried gram
- 1 handful/3/4 cup coconut pieces
- 2 tsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1 no onion, finely chopped
- 1.5 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 tsp coriander powder
- 1/2 kg chicken, curry cut
- salt to taste
- 1 tbsp chicken masala/garam masala
- 2 sprig curry leaves
How to make chicken kurma
To make this chicken kurma, first heat a pressure cooker, add oil, put in cumin seeds and fennel seeds. when it heats up and lets out nice smell, add chopped onions and fry for a minute.
When the onions are slightly soft, add ginger garlic paste and fry until raw smell leaves.
further add turmeric powder, chilli powder, coriander powder and mix everything together. slow roast the spice powders with onion for half a minute.
furthermore, add cleaned chicken pieces and mix well.
grind raw tomatoes, khuskhus, fried gram and coconut. you can also add cashews at this stage. grind it to a super fine paste and add the paste to the cooker.
mix well and lastly add chicken masala. you can replace chicken masala with plain garam masala. mix well.
add water enough for the chicken to get cooked. close and pressure cook for 10 minutes or 1-2 whistles. put off flame.
open once pressure settles down. check if the chicken is cooked and soft. lastly add some curry leaves and mix well. serve hot with poori.