Chicken Kurma

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables .

I have used cooking cream replacing the yogurt . You can even use buttermilk .This is a rich creamy chicken kurma with tons of spices, cream and grounded almond .The gravy is thick , you can add some hot water and liquidize the dish ! It goes well with all type of rice varieties, even as a dipping gravy for bread , spring hoppers , chapatti ,etc.  I prepared this gravy for my Nasi Hujan Panas Terengganu (a rice dish)/Rainbow Ghee Rice

 Ingredients A

½ in cinnamon stick

3 cloves

3 cardamom

1 star anise

1/2 tsp cumin seeds

1 large yellow onion ,chopped

2 tsp fresh ginger,pounded

2 nips garlic,pounded

Ingredients B

1 chicken breast and 1 thigh (cut into small pieces)(can use both chicken breast)

8 strands saffron

¾ cup buttermilk/cream /greek yogurt

Ingredients C

1 tbsp coriander powder

2 tbsp kurma powder

1/3 cup grounded almonds

Ingredients D

2 sprigs curry leaves

2 cups coconut milk

2 fresh red chillies,sliced thinly

Soak saffron in 1 tbsp hot water.Mix it in the cream. Marinate the chicken with cream and saffron for at least 2 hrs or overnight.

In a pan, heat a mixture of ghee and cooking oil , add in spices in Ingredients A , cinnamon,cloves ,cardamom , star anise and cumin seeds.Then add in chopped onions.  Saute until the onions turn slightly golden brown , then add in pounded ginger garlic paste and sauté further until fragrant.  Throw in leaves from 1 sprig of curry leaves. Add in coriander powder, kurma powder, grounded almonds and stir with the rest of the ingredients ! Add more oil or ghee if the pan is too dry. Stir all the ingredients until well corporated.  Slowly add in the marinated chicken with the cream and all , half of the sliced red chillies and coconut milk .Give a stir and leave to simmer in low heat.

I have added a potato in the kurma. Its optional ,but I luv the taste in the gravy! Add salt to taste and the balance curry leaves and red chillies. Simmer for a few minutes .Pour in some cream about 3 to 4 tbsp.Close fire and give a stir.