Malabar Chicken Kurma

 Classic and unique Malabar Chicken Kurma, which does not use yogurt. A lovely coconut & cashew-based thick gravy coats the succulent pieces of chicken. It’s really Yum!!!! And it goes well with just about anything!  Serve with Rice, Rice Hoppers(Appam), String hoppers(Idiyappam), Paratta, or even Steamed Rice Cakes(Puttu).

The Recipe Intro↓ has , more information as well as Malayalam Recipe Video. Don’t forget to check it out.

Prep time: 20 min Cook time: 35 min  Total time: 55 min Yield: 4- 5 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Fresh Chicken, cut into medium pieces (No skin)		1 kg /2.2046 lbs
Turmeric powder		¼ tsp
Onions, finely chopped (about 1 cup)		2
Cooking oil		2-3 Tbsp
Tomatoes, chopped into small pieces		2
Whole green chilies (small, hot variety)		2-5
Coriander leaves (cilantro), chopped		2-3 Tbsp
Garlic		2 Tbsp
Ginger		1 Tbsp
Salt		To taste

For the Spice Grind:

Cloves		4
Green cardamom pods		4
Cinnamon		A small stick
Fennel seeds or aniseed		1 tsp

For Coconut Paste:

Fresh grated coconut (or thawed from frozen)		1 cup
Raw Cashewnuts		½ cup
Poppy Seeds (Kasakasa)		1 Tbsp
Green chilies (use hot or mild according to taste)		3 or more

Method:

1. Marinate the chicken with turmeric and about 1 tsp salt.   Set aside for 15 -20 minutes.
2. For the spice grind, warm all the whole spices gently in a small frying pan and then grind to a powder. Set aside.
3. Grind the ingredients for the coconut paste, adding just enough water necessary to make a smooth paste.  Set aside.
4. Grind the ginger and garlic together also to a smooth paste.  Set aside
5. Heat oil in a heavy-bottomed pot.
6. Add the chopped onions and saute well, stirring continuously till brownish;  2 – 3  minutes.
7. Next, add the ginger-garlic paste and saute well, stirring till aromatic and well incorporated.  Stir continuously for about 2 minutes. Careful not to burn.
8. Now add the marinated chicken and another 1 tsp salt; stir fry with a wooden ladle, along with the onion-garlic-ginger mixture till the chicken is well coated and turns white all over. (No more – pink).
9. To this, add the coconut paste and stir to combine. Cook till oil separates.
10. At this point add the powdered spice grind, followed by the chopped tomatoes. Stir to combine.
11. Add 2-5 whole green chilies at this point. (More or less according to taste).
12. Once the chicken is nicely coated with all the ingredients, add about 3 cups of water.
13. Bring to a simmer (Never Boil). Avoid bringing the curry to a boil at all times.
14. Simmer gently like this, covered for 15-30 minutes on a low flame.(Do not Pressure cook)
15. Garnish with coriander leaves.

 

Malabar Chicken Kurma

Notes:

• Never boil this curry on high flame. The cashew paste will stick to the bottom if high heat is used.
• While the chicken is being cooked, remove the lid occasionally and discard the vapor that has collected under the lid. Do not let this vapor to fall back into the curry too much. Since ground coconut is used, this can cause the curry to spoil faster. I don’t know if this is like an old wives tale, but I find it to be true.

Key Ingredients: Chicken, Coconut, Cashew nuts, Onion, Ginger, Garlic, Green Chillies, Mild Spices, Oil, Coriander Leaves, Salt.

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