Easy recipe for party-style chicken kurma made with homemade masala paste and ground spices. Recipe with video.
Here is an easy and tasty chicken potato kurma that goes perfectly with chapati poori and dosai.
There is a word we use in the kongu region called “kanum” meaning it makes for a lot. This recipe can be easily made in large volumes making it perfect for a get-together or a party.
The chicken cooks in a roasted spice paste and halfway through, the potatoes are added and cooked along with the chicken. Finally, a coconut masala paste is added yielding a rich and thick gravy. It’s a perfect kurma for poori and chapati.
Indian-style sesame oil (gingelly oil) is used for making this recipe. It can be substituted with vegetable oil if you do not want to use sesame oil.
The almond and coconut paste is ground along with roasted spices making the kurma very flavorful and also adds volume and thickness to the gravy.
Adjust the green chillies used in the recipe according to your taste. If you want a spicy kurma, add a couple of more green chillies.
Here are the things you can buy online for making this recipe. Heavy Duty Indian Mixie https://amzn.to/3GptNKD Le Creuset Dutch Oven 5.5 qt https://amzn.to/3OOp5L3
Here is the video of how to make chicken potato kurma.
Paste 1
1 tablespoon Indian sesame oil 1 pod garlic 1 -inch ginger, chopped 6 green chillies 1 teaspoon coriander seeds 1 teaspoon black peppercorn 3/4 cup onions, chopped 3 tomatoes, chopped 3/4 cup water
Paste 2
1 teaspoon Indian sesame oil 1/2 teaspoon fennel seeds 3 cloves 2 cardamom 2 -inch piece of cinnamon 1 teaspoon white poppy seeds 1/2 cup fresh shredded coconut 25 almonds soaked in water for 30 minutes 3/4 cup water
Other Ingredients for the Kurma
2 tablespoons Indian sesame oil 1/2 cup onion, finely chopped 1 sprig of curry leaves 500 grams chicken thighs, bone-in 1/2 teaspoon turmeric powder 1 teaspoon salt 2 cups water 3 potatoes diced 1 lime, juiced 3 sprigs coriander leaves, chopped
First, let’s make the masala pastes.
Paste 1 – Take a pan and add in the oil, garlic, ginger, green chillies, coriander seeds, and black pepper. Roast everything for a minute. Add the chopped onion and saute for a few minutes till the onions are soft. Add the tomatoes along. Cook for a few more minutes till the tomatoes are mushy. Once the tomatoes are mushy, remove the roasted mixture from the pan and set aside to cool. Add water and grind to a smooth paste. Set aside.
Paste 2 – In the same pan, add some more oil. Add fennel seeds, cloves, cardamom, and cinnamon. Roast for a few seconds till aromatic. Add little poppy seeds, coconut, and almonds. The almonds need to be soaked for a little while so it is easy to grind. Saute everything for a few minutes. Set aside on a plate to cool. Add water and grind to a smooth paste. Set aside.
Making the Kurma – Heat oil in a heavy pan/kadai. Add the chopped onion and curry leaves. Saute for a few minutes. Add the chicken. Bone-in chicken thighs are preferred for this recipe. Add the turmeric powder and the salt. Mix well. Add paste 1. Add water to dilute the curry. Cover the pan with a lid and cook for 15 minutes. After 15 minutes of cooking, add the peeled and diced potatoes. Mix well. cook for 15 more minutes till the potatoes are cooked tender. Add the paste 2 and mix well. Simmer the kurma for five more minutes. Finally, finish the kurma by adding lime juice and a generous sprinkling of coriander leaves. Serve hot with poori or chapati.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Paste 1
1 tablespoon Indian sesame oil 1 pod garlic 1 -inch ginger, chopped 6 green chillies 1 teaspoon coriander seeds 1 teaspoon black peppercorn 3/4 cup onions, chopped 3 tomatoes, chopped 3/4 cup water
Paste 2
1 teaspoon Indian sesame oil 1/2 teaspoon fennel seeds 3 cloves 2 cardamom 2 -inch piece of cinnamon 1 teaspoon white poppy seeds 1/2 cup fresh shredded coconut 25 almonds soaked in water for 30 minutes 3/4 cup water
Other Ingredients for the Kurma
2 tablespoons Indian sesame oil 1/2 cup onion, finely chopped 1 sprig of curry leaves 500 grams chicken thighs, bone-in 1/2 teaspoon turmeric powder 1 teaspoon salt 2 cups water 3 potatoes diced 1 lime, juiced 3 sprigs coriander leaves, chopped
First, let’s make the masala pastes.
Paste 1 – Take a pan and add in the oil, garlic, ginger, green chillies, coriander seeds, and black pepper. Roast everything for a minute. Add the chopped onion and saute for a few minutes till the onions are soft. Add the tomatoes along. Cook for a few more minutes till the tomatoes are mushy. Once the tomatoes are mushy, remove the roasted mixture from the pan and set aside to cool. Add water and grind to a smooth paste. Set aside.
Paste 2 – In the same pan, add some more oil. Add fennel seeds, cloves, cardamom, and cinnamon. Roast for a few seconds till aromatic. Add little poppy seeds, coconut, and almonds. The almonds need to be soaked for a little while so it is easy to grind. Saute everything for a few minutes. Set aside on a plate to cool. Add water and grind to a smooth paste. Set aside.
Making the Kurma – Heat oil in a heavy pan/kadai. Add the chopped onion and curry leaves. Saute for a few minutes. Add the chicken. Bone-in chicken thighs are preferred for this recipe. Add the turmeric powder and the salt. Mix well. Add paste 1. Add water to dilute the curry. Cover the pan with a lid and cook for 15 minutes. After 15 minutes of cooking, add the peeled and diced potatoes. Mix well. cook for 15 more minutes till the potatoes are cooked tender. Add the paste 2 and mix well. Simmer the kurma for five more minutes. Finally, finish the kurma by adding lime juice and a generous sprinkling of coriander leaves. Serve hot with poori or chapati.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Find it online : https://www.kannammacooks.com/chicken-potato-kurma/
Here is an easy 10-minute Onion Tomato Garlic Chutney that pairs well with idli and dosai. Beginners recipe. Serve with Idli and Dosai. Perfect for busy mornings.
This is an easy 10-minute 10 ingredient easy chutney that requires very less attention on the stove. It is perfect for busy mornings and goes really well with a breakfast of idli and dosai. Add the ingredients to the pan, close it with a lid, and cook on medium flame for about 5 minutes. After 5 minutes, just give it a toss and let it continue to cook for another 5 minutes and you are done. Allow the chutney to cool a bit and grind it to a coarse paste until your chutney is ready. Don’t add any water while grinding and make sure to grind to a coarse texture. This chutney does not require any tempering. Very easy and very tasty.
I prefer to do this chutney in a non-stick pan. If using a cast-iron or stainless steel pan, you might need to add a little more oil. I like to use coconut oil for making this recipe. Indian-style sesame oil (gingelly oil) can also be used for making this recipe.
Here are the things you can buy online for making this recipe Granite Fry Pan with Lid https://amzn.to/3YHhG5J Coconut Oil https://amzn.to/3KgGxsL Nutri Blender PRO https://amzn.to/3qJ1guh
Here is the video of how to make Onion Tomato Garlic Chutney
2 tablespoon coconut oil 3 green chillies 1 pod country garlic 1 sprig of curry leaves 1 cup onions, chopped 1 cup tomatoes, chopped 1/4 inch piece tamarind 1/2 teaspoon salt 1/2 teaspoon sugar 2 sprigs of coriander leaves
Add all the ingredients to the pan except the coriander leaves. Mix well. Cover the pan with a lid and cook on medium flame for about 5 minutes. Mix once after 5 minutes. Continue cooking for 5 more minutes. Finally, add the coriander leaves and mix well. The leaves will wilt immediately. Remove from heat and set aside to cool a bit. Transfer the mixture to a blender/mixie. Grind to a coarse paste. Do not add any water while grinding. Our chutney is ready. Serve with idli or dosai.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
