Chicken Kurma

This recipe is from ‘Oggarane Dabbi’, a book that my father-in-law gave me. The book has a slew of non-vegetarian recipes, also featured in a cooking show on a Kannada television channel. This dish is super delicious and goes perfectly well with ghee rice or chapathi.

Chicken Kurma


Boneless chicken – 500 gms
Onion – 1
Tomato – 1
Pudina/Mint leaves – 1 handful
Fresh coriander – 1 handful
Grated coconut – 1 cup
Cashewnut – 10
Coriander seeds – 1 tsp
Red chilli powder – 1.5 tsp
Ginger-garlic paste – 2 tsp
Poppy seeds – 1 tsp
Cinnamon – 2 to 3 pieces
Cloves – 3
Cardamom – 2
Fennel seeds – 1/2 tsp
Turmeric – 1 tsp
Salt to taste


  • Dry roast cloves, cinnamon, fennel seeds, coriander seeds and cardamom
  • Once this cools, grind along with grated coconut, poppy seeds and cashewnut. Add a little water to get a smooth paste
  • Heat oil a pan and add finely chopped onions
  • Once this begins to brown, add ginger-garlic paste
  • Fry for a couple more minutes and then add finely chopped tomato
  • After a couple of minutes, add chopped pieces of chicken
  • Add turmeric, red chilli powder and the ground paste
  • Mix well and add about a cup of water
  • Add salt to taste, cover the pan with a lid and cook until the chicken is done
  • Garnish with fresh coriander and mint leaves

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