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Chicken Kurma


Chicken - 1Kg
Onion - 1/2 Kg (5 or 6 onions chopped)
Turmeric Power - 1/2 teaspoon
Pepper Powder - 2 tablespoon
Ghee - 2 tablespoon
Red Chilli Powder - 1 tablespoon
Small Onion - 5 Nos. (cut into small pieces)
Ginger - 1/2 teaspoon
Garlic - 1 teaspoon (grind into paste)
Perum Jeera (Fennel Seeds) - 1/4 teaspoon
Cardamom - 2 Nos.
Cinnamon - 1 stick
Cloves - 2
Coriander leaves - 1 tablespoon chopped
Pudhina leaves - 1 tea spoon

Cut chicken into pieces and wash it thoroughly, keep it aside to drain water. Mix pepper powder, turmeric power and salt with little water to make a paste and mix the paste to chicken and keep it for 10 minutes. Heat ghee in a frying pan and deep fry chicken till it turns brown. Grind small onions, Jeera, Turmeric and red chilli powder, garlic, ginger, coriander leaves and pudina leaves and mix it with fried chicken. Add cardamom, cloves and cinnamon and salt to taste. Mix all these and cook for 15 minutes. Add coconut extract and close the lid and cook again for 10 minutes. When the gravy becomes thick add 1 teaspoon of lemon juice or vinegar. The taste will be fantastic.

Vinitha Sanjeevan