Sunday lunch with chicken kurma…

by Sunita on March 18, 2007

This was our lunch today-chicken kurma with roti and fresh vegetable salad.

Ingredients for the chicken kurma-

1 kg chicken, skinned and cut into desired pieces
1 and 1/2 C plain yogurt
1/2 C cashewnuts and 3 tblsp poppy seeds, soaked together in a little water for 10-15 minutes
2 tsp tomato puree
4 cloves of garlic, crushed
1 inch piece of ginger,crushed
paste of 1 onion
a few strands of saffron soaked in 3 tblsp of warm milk
1 tsp turmeric powder
2 tsp cumin powder
1 tsp chilli powder
1 tsp garam masala powder
2 bay leaves
1 whole red chilli
1tsp cumin seeds
3 cloves, 1 small stick of cinammon and 2 pods of cardamom
salt to taste
4 tblsp cooking oil

How to -

Marinate the chicken with the yogurt, garlic, ginger,turmeric powder, cumin powder, chilli powder and 1 tblsp of oil for half an hour.

Blend the soaked cashews and poppy seeds into a paste and keep aside.

Heat the rest of the oil in a pan and add the cumin seeds, bay leaf, whole red chilli, cloves, cinammom and cardamoms. When they splutter, add the onion paste and stir it till the water begins to evaporate. Add the tomato puree and stir for a minute.

Add the marinated chicken with all the marinade, season with salt and cook covered on medium heat.

When the chicken is done three-fourths of the way, add the cashew-poppy paste and the saffron milk. Cook covered till the chicken is done thoroughly.

Add the garam masala powder, stir for a minute and that’s it.

The dish does not need any extra water and is cooked in it’s own juices.The saffron adds a nice flavour and the poppy-cashew paste forms a nice thick gravy…goes well with rice and rotis, although we prefer the latter one.Add a plate of fresh vegetable salad and enjoy

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{ 8 comments… read them below or add one }

1 Sandeepa March 18, 2007 at 4:01 pm

Already had your lunch ? We are having “Hilsa” today :)


2 sunita's world March 18, 2007 at 4:23 pm

Wow, hilsa…is it with sorshe bata… and yes we did have our lunch…we are ahead of you in that…


3 Mandira March 19, 2007 at 1:52 am

Wow, the fresh salad and the chicken sure is tempting. We had pomfret :)


4 sunita's world March 19, 2007 at 10:01 am

Hi Mandira, welcome…nice to have you over…


5 Asha March 19, 2007 at 12:50 pm

Yummy,mouthwatering meal Sunita!:))


6 sunita's world March 19, 2007 at 5:18 pm

Thanks Asha…btw, did your kids have a great party…


7 Anonymous February 28, 2008 at 2:49 am

You have a wonderful blog here. Tried this curry today. Turned out very well. Thanks


8 Kashmira December 24, 2008 at 8:01 am

Hi Sunita,
Just ate this curry…amazing as always! I have become a huge fan of your cooking :) My all time favorite is your chicken pulao.

I had a question…have been trying to figure this out for a long time…hopefully you can help me.
Whenever I make paste of raw onions, it turns very very bitter. No matter how well I cook it, it stays bitter. I have tried all kinds of onions (red, white, yellow), have tried putting it in water for some time, have tried grinding it with a bit of salt, have tried refrigerating it before grinding…but nothing seems to work! Please please please tell me you have a solution to this. Because I have to use chopped onions instead of paste for recipes like this one, and although its good, I am sure its not quite the same.


You’re right kashmira….ground onions do add their own flavour to certain dishes, which chopped ones do not seem to be able to live up to. I have never found any problems with ground onions as yet,, but this link might help.


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