L chicken kurma

Chicken KurmaRecipe Card

Chicken Kurma
Recipe card - step by step recipe instructions

1Over medium heat, melt the ghee and saute the shallot, garlic and ginger until fragrant
2Add in cinnamon stick, star anise, cloves and cardamom and saute until aromatic
3Toss in the chicken and cook until chicken is no longer pink
4Add in nutmeg, cumin, fennel and coriander and stir to coat
5Pour in the water, stirring to mix and season with salt and pepper to taste
6Add in the potatoes and simmer covered, on low heat for 1 hour
7Remove cover and cook until the gravy has boiled down
8Add in the tomatoes and simmer uncovered for a few minutes until they are cooked but still firm
9Remove from heat and whip the yogurt before pouring it in, stirring gently to mix and being careful not to crumble the potatoes
10Dry-fry the white poppy seeds in another pan over medium high heat then pound it with a mortar and pestle
11Add them to the kurma and stir to combine
12Dish and serve hot

Chicken Kurma
Recipe Card - ingredients

1 lb. chicken breasts, cut into bite-sized pieces or chicken drumsticks
2 Yukon gold potatoes, peeled and quartered
2 medium tomatoes, halved
1 shallot, sliced
1 teaspoon garlic, minced
½ teaspoon ginger, minced
½ cup water
1½ cups plain yogurt
½ teaspoon white poppy seeds
Salt and pepper to taste
1 tablespoon ghee
1 cinnamon stick
1 star anise
2 cloves
3 green cardamom pods
¼ teaspoon nutmeg
1 teaspoon ground cumin
1 teaspoon ground fennel
1 tablespoon ground coriander