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Chicken Kurma



Chicken Kurma

Chicken Kurma, a thick gravy, prepared by the blend of coconut, cashew and dry spices.
Prep Time5 mins
Cook Time15 mins
Course: Gravy
Cuisine: Indian
Keyword: Non veg gravy
Servings: 4
Author: Chaya


  • 500 gm Chicken
  • 1 cup Fresh Coconut
  • 2 Onions medium
  • 2 Tomatoes medium
  • 1 inch Cinnamon
  • 2 Cloves
  • 2 Cardamom
  • 1/2 tsp Black pepper Corns
  • 2 tbsp Ginger garlic paste
  • 2 tbsp Cashew
  • 1 tbsp Kasuri methi
  • 1/2 tsp Turmeric powder
  • 2 tbsp Coriander Powder
  • 2 tsp Red chilly powder
  • 1 tbsp Ghee/clarified
  • 1 tbsp Oil
  • 1 tbsp Salt


  • In a mixing jar add cinnamon, cloves, cardamom, black pepper corns, turmeric, red chilly powder, coriander powder, cashews, fresh coconut, add water, blend it to fine paste.
  • In a pressure cooker add ghee+oil, add ginger garlic paste, saute it, add onion, cook till translucent, add tomatoes, cook till tomatoes becomes soft, add crushed kasuri methi.
  • Add chicken, stir well, cook for 2 mins, add blended paste, add water according to gravy consistency, mix well.
  • Close the lid and cook for 1 whistle.
  • Chicken Kurma is ready to have.


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