Chicken Coconut Kurma
- Ready In:
- 40mins
- Ingredients:
- 25
- Serves:
-
4
ingredients
- 1 lb chicken thigh
-
Marinade
- 1 cup plain yogurt
- 1 teaspoon salt
- 1 teaspoon coriander
- 1⁄2 teaspoon cayenne or 1/2 teaspoon red pepper
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
-
Sauce
- 2 tablespoons butter
- 1 small onion, diced
- 3 teaspoons garlic, minced
- 1 teaspoon powdered ginger
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 1⁄2 teaspoons salt
- 2 teaspoons ground coriander
- 3 tablespoons brown sugar
- 1 (15 ounce) can chopped tomatoes
- 1 (15 ounce) can coconut milk
- 1 1⁄2 cups heavy whipping cream
- 3⁄4 cup cashew nuts
- 4 cups white rice
- 1⁄4 cup cilantro
directions
- Cut the chicken into 1″ pieces.
- Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2-24 hours).
- In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Set the chicken aside.
- Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
- Add the spices: ginger, turmeric, cayenne, garam masala, salt, methi, cinnamon, and coriander. Stir for 1 minute.
- Add canned tomatoes and coconut milk, then add the sauce to a blender, and blend until smooth. Return the sauce to the pan and cook 10 minutes to thicken. Add the chicken, cream, brown sugar, cashews and golden raisins, stir and cook 1-2 minutes to heat through.
- Serve with white rice, mango chutney, naan and garnish with fresh cilantro.
- (Recipe originally from http://www.northandmouth.com/2017/07/bombay-house-chicken-coconut-kurma/ ).
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