Chicken Coconut Kurma

Immerse yourself in the rich and vibrant flavors of our Chicken Coconut Kurma, a dish that brings together a medley of spices and creamy textures that will leave you craving for more. This delightful recipe marries tender pieces of chicken with a golden and spicy coconut milk sauce, enriched with a riot of spices including garam masala, turmeric, and fenugreek. The addition of cashews and golden raisins adds a touch of sweetness and a crunch that takes this dish to the next level.

Ingredients

MARINADE

  • 2 pounds chicken thighs/breasts, cut into 1-inch pieces
  • 2 cups plain yogurt
  • 2 teaspoons salt
  • 2 teaspoons coriander powder
  • 1 teaspoon cayenne/red pepper
  • 2 teaspoons turmeric
  • 4 teaspoons garam masala
  • 4 teaspoons cumin
  • 4 teaspoons methi powder (ground fenugreek)
  • 2 teaspoons cinnamon
  • 2 tablespoons brown sugar

SAUCE

  • 1/4 cup butter
  • 2 small onions, diced
  • 2 tablespoons garlic, minced
  • 2 teaspoons lazy ginger
  • 2 teaspoons turmeric
  • 2 teaspoons methi powder
  • 1 teaspoon cayenne/red pepper
  • 4 teaspoons garam masala
  • 1 tablespoon salt
  • 4 teaspoons ground coriander
  • 1/3 cup brown sugar
  • 2 cans (15-ounce each) chopped tomatoes
  • 2 cans (15-ounce each) unsweetened coconut milk
  • 2 cups heavy whipping cream
  • 1 and a half cups cashew nuts
  • 1 cup golden raisins
  • Fresh cilantro and jasmine rice, for serving

Instructions

Begin by cutting the chicken into 1-inch pieces. In a large plastic bag, combine the chicken pieces with all the marinade ingredients. Ensure all pieces are well-coated with the marinade before refrigerating for a minimum of 2 hours to a maximum of 24 hours for the flavors to meld and the chicken to tenderize.

Preheat a pan over medium-high heat with a bit of oil. Cook the marinated chicken in two batches, allowing each side to cook for 4-5 minutes or until no pink remains in the center. Remove the cooked chicken and set it aside.

In the same pan, melt butter on medium heat. Add garlic and onions, sautéing them for 2 minutes until fragrant and softened. Introduce the spices: ginger, turmeric, cayenne, garam masala, salt, methi, and coriander, stirring them in to release their aromatic oils. After 2 minutes, add the tomatoes and coconut milk. Transfer this mixture to a blender and blend until smooth.

Return the blended sauce to the pan and simmer for 10-15 minutes to thicken it. Add the cooked chicken, cream, brown sugar, cashews, and golden raisins. Stir well to combine and cook for an additional 2 minutes to heat through.

Serve this rich and creamy Chicken Coconut Kurma with a side of jasmine rice or naan. Garnish with fresh cilantro to add a burst of freshness before serving. This recipe serves 8-10 people, making it perfect for family dinners or gatherings.

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