Malabar chicken kurma is a simple chicken curry recipe in kerala style, without yoghurt. Its best accompanied with Ghee rice , Idiyappam / Nool Puttu & Appam.
In this recipe I have used green masala prepared by blending coriander leaves, mint leaves, green chilly, ginger & garlic. The same masala can be used to prepare mutton curry ( add more green chilly), egg curry or even biriyanis like Veg biriyani. You can prepare the masala in bulk & store in refrigerator to use in different dishes.
Preparation time : 5 minutes.
Cooking time : 15 minutes
Serves : 6- 8
- Chicken – 500 gms, curry cut
- Onion – 1, large , finely chopped
- Tomato – 1 medium, finely chopped
- Turmeric powder- 1/2 teaspoon
- Garam masala powder – 1/2 teaspoon
- Coriander powder- 1 teaspoon
- Pepper powder – 1 teaspoon
- Curry leaves – few
- Salt – to taste
- Coconut milk – 1 cup thick milk
For green masala:
- Coriander leaves – a handful
- Mint leaves – 6 leaves
- Green chilly – 4 or more
- Ginger – 1/2 inch
- Garlic – 4 cloves
- Add all the ingredients mentioned under “for green masala” into a blender and make a fine paste by adding little water. Keep aside.
- In a kadai/ cooker, heat 2 tablespoons of oil, add curry leaves, chopped onions and saute till translucent.
- Then add tomatoes and saute till they turn soft.
- Next add the blended “green masala” , turmeric powder, coriander powder, garam masala powder, pepper powder, salt and saute till the oil separates( around 3 minutes).
- Then add the chicken, mix gently and close the lid.
- Cook the chicken till done. In cooker it takes 1 or 2 whistles to cook the chicken.
- Prepare the coconut milk from the fresh coconut or use coconut milk powder.
- Add coconut milk to the cooked chicken, let it boil well for couple of minutes.
- Malabar style chicken kurma is ready.
Serve the chicken kurma with appams or ghee rice.
You may also like malabar recipes such as
Nadan Kozhi Curry / traditional Chicken Curry
Erachi choru |kerala meat rice