Chicken Kurma | Kozhi Kurma Street Stall Style Recipe

One of the best chicken recipe, which pairs with Idly, Dosa, Rice, Chappati, Parata and can also be had as an accompaniment with Chicken Biriyani is Chicken Kurma. Chicken Kottu Parata can also be made using this Kurma. The combination of spices ground with coconut takes this kurma to the next level.

I learned this recipe from my MIL and definitely, it is a big hit. Apart from normal spices, we make use of Mace/Javitri, Kal Pasi/black stone, Marathi mokku/kapok buds. When blended with coconut it gives a unique aroma and taste to the kurma. Yes, I can understand the names are a little new to you but all these spices are available in Indian stores. Again, I am going to show the easiest method using the pressure cooker. Using stepwise pictures and instructions anyone can make this curry easily. This kurma tastes exactly like the one which we get along with the parata from the street stall.

Chicken Kurma | Kozhi Kurma Street Stall Style Recipe

Print Recipe

Chicken Kurma is a popular side dish for rice, idli, dosa, roti, parata and biriyani.

• CourseMain Dish
• CuisineSouth Indian

Servings	Prep Time
4 people	10 minutes

Cook Time

20 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 20 minutes

Chicken Kurma | Kozhi Kurma Street Stall Style Recipe Print Recipe Chicken Kurma is a popular side dish for rice, idli, dosa, roti, parata and biriyani. CourseMain Dish CuisineSouth Indian Servings Prep Time 4 people 10 minutes Cook Time 20 minutes Servings Prep Time 4 people 10 minutes Cook Time 20 minutes

Ingredients

• 300 gms Chicken
• 1 Onion
• 1 Tomato
• 1 tsp Chilli powder
• 2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 tbsp Ginger Garlic Paste
• 1 tbsp Coriander leaves finely chopped
• 2 tbsp oil
• salt to taste

To grind

• 1/2 Cup Coconut scrapped
• 2 Cloves
• 1 inch Cinnamon stick
• 1/2 tsp Fennel seed/Sombu
• 1 pinch Kal Pasi
• 1 pinch Javithri
• 1 Marathi mokku

To temper

• 1/2 tsp Mustard /kadugu
• 1/2 tsp Fennel seed/Sombu
• 1/2 tsp Whole Pepper
• 1 strand Curry leaves

Servings: people

Instructions

1. Cut and wash the chicken thoroughly. In a mixer, grind the ingredient to a smooth paste by adding water, listed in "To grind" and set aside.

   
2. Finely chop onion and tomato. In a pressure pan, add oil and bring it to medium flame, then add mustard, fennel, peppercorns and curry leaves. Let it crackle, then add onion and saute till golden brown.

   
3. Add ginger garlic paste and saute till the raw smell goes. Add tomato and saute for few more minutes till it becomes mushy. Now add turmeric, chilli powder and coriander powder and a little salt.

   
4. Saute for 2-3 minutes and add chicken pieces and mix it thoroughly for 4-5 minutes till it becomes white and half cooked.

   
5. At this stage, add ground coconut paste, and the required salt and water. Close the lid and pressure cook for 2-3 whistles and switch the flame off. Once pressure releases, open the lid and mix it thoroughly. Garnish with coriander leaves.

   

Recipe Notes

• Use an equal amount of ginger and garlic to make the paste.
• Make sure you grind the coconut to a smooth paste.
• If you want to cook using a Kadai, close the lid and cook for 25-30 minutes till the chicken becomes tender. Mix it in between 2-3 times.
• This same method can be followed for making Mutton Kurma, but ensure that it is pressure cooked for 7-8 whistles instead.

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This delicious Chicken Kurma can be had as an accompaniment with rice, dosa, idli, parata, roti and Chicken Biriyani.