If you’re looking for a flavorful and rich chicken curry that pairs perfectly with chapatis or special rice, then this special Chicken Kuruma recipe is just what you need. The unique blend of cashew nuts and grated coconut forms a smooth, rich gravy that enhances the flavor and creates a deliciously creamy texture. Plus, the addition of freshly ground coriander and mint leaves adds an extra layer of flavor that will leave your taste buds craving more.
Here’s how you can make this mouth-watering dish!
Ingredients
Main Ingredients:
- Chicken pieces – 500g
- Chopped onions – 3
- Chopped tomatoes – 1
- Curd (yogurt) – 4 teaspoons
- Lime juice – 2 teaspoons
- Cinnamon – 1 piece
- Cardamom – 4
- Cloves – 5
- Oil – 4 tablespoons
- Salt – as needed
- Curry leaves – 1 sprig
- Roasted cashew nuts (for garnish) – 8 to 10
Ground Paste (a):
- Coriander powder – 3 tablespoons
- Ginger – 1 tablespoon
- Garlic – 1 tablespoon
- Turmeric powder – 1 teaspoon
- Coriander leaves – 1 tablespoon
- Mint leaves – 1 tablespoon
- Green chilies – 3
Ground Paste (b):
- Grated coconut – 1/2 cup
- Cashew nuts – 1/4 cup
Preparation Method:
- Cook the Spices:
Heat 4 tablespoons of oil in a kadai (wok or deep frying pan). Add the cinnamon, cardamom, and cloves to the hot oil. Sauté for a minute until the spices release their fragrance. - Saute the Onions:
Add the chopped onions to the pan and sauté them until they change color, becoming golden brown. This step helps in building the flavor base for the curry. - Add the Ground Paste (a):
Now, add the ground paste ingredients (coriander powder, ginger, garlic, turmeric powder, coriander leaves, mint leaves, and green chilies) to the onions. Stir well for a few minutes, allowing the spices to blend together and cook into a rich, aromatic paste. - Add Tomatoes and Chicken:
Add the chopped tomatoes and cook until the water from the tomatoes evaporates. Once the tomatoes soften, add the chicken pieces to the pan. Stir the chicken well to coat it with the spices, and cook until the mixture becomes dry. - Cook the Chicken:
Add salt as needed and pour in some water (enough to cover the chicken). Cover the pan with a lid and let the chicken cook on medium heat until it’s tender and cooked through. - Prepare the Coconut and Cashew Nut Paste:
While the chicken is cooking, grind the coconut and cashew nuts (from the second ground paste ingredients) into a smooth paste. You can add a little water to make the grinding easier. - Add the Ground Paste to the Curry:
Once the chicken is cooked, add the coconut and cashew nut paste along with curd and lime juice to the curry. Stir well and bring the curry to a boil. Let it simmer for a few more minutes until the flavors meld together and the gravy thickens. - Garnish and Serve:
Once the curry is ready, remove it from the heat and transfer it to a serving bowl. Garnish with roasted cashew nuts and fresh curry leaves for that extra touch of flavor and presentation.
Serve your rich and creamy Chicken Kuruma hot with chapatis, rice, or even parathas. The combination of spices and creamy texture will surely make this dish a family favorite.
Tips:
- Soaking Cashew Nuts: Soaking the cashew nuts in water for about 30 minutes before grinding will make them softer and easier to grind.
- Adjusting Gravy Texture: This recipe yields a thick curry. If you prefer a slightly looser gravy, you can add 1/4 cup of hot water to adjust the consistency.
- Feedback: Once you try this recipe, I would love to hear your feedback. Your suggestions and thoughts mean a lot to me!
Enjoy this flavorful and aromatic Chicken Kuruma that is sure to impress your family and guests alike!
