Chicken Kurma

Soak cashew nuts in warm water for 10 minutes. Then drain and add them to a blender along with the grated fresh coconut and about 3 tablespoons of water. Grind into a very smooth, thick paste. Set aside. This coconut cashew paste is the heart of the kurma and gives it its signature creamy texture.

Clean and wash the chicken pieces thoroughly. In a bowl, marinate the chicken with turmeric powder, a pinch of salt, and 1 tablespoon of curd. Mix well and set aside while you prepare the masala base. Even a 10-minute marination helps the chicken absorb flavour better.

Heat oil in a heavy-bottomed kadai or pressure cooker over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and fennel seeds. Fry for about 30 to 45 seconds until the spices are fragrant and begin to sizzle. Be careful not to burn them.

Add the finely sliced onions and green chillies to the pan. Saute on medium heat, stirring regularly, until the onions turn deep golden brown. This step is important — well-caramelised onions build the rich base of the kurma gravy. This will take about 8 to 10 minutes.

Add the ginger garlic paste and saute for 2 to 3 minutes on medium heat until the raw smell completely disappears and the mixture looks slightly dry. Stir continuously to prevent sticking to the bottom of the pan.

Add the chopped tomatoes, red chilli powder, coriander powder, and remaining turmeric powder. Mix well and cook on medium heat for 5 to 6 minutes, stirring occasionally, until the tomatoes are completely soft and the oil begins to separate from the masala.

Add the remaining curd to the masala. Stir it in quickly on low heat to prevent curdling. Mix well for 1 to 2 minutes until the curd is fully incorporated into the masala base. The mixture should look thick and aromatic at this stage.

Add the marinated chicken pieces to the masala. Increase heat to medium-high and stir well so every piece is coated with the masala. Cook for 5 minutes, stirring occasionally, until the chicken changes colour and is lightly seared on the outside.

Add the freshly ground coconut cashew paste to the chicken. Stir everything together well. The colour of the gravy will turn a beautiful light golden-white. Add mint leaves and mix gently. Cook for 2 minutes so the paste blends into the curry.

Pour in 3/4 to 1 cup of water depending on how thick you want the gravy. Add salt to taste and mix everything well. If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. If using a kadai, cover and simmer on low heat for 15 to 18 minutes until the chicken is fully cooked and tender.

Once the pressure releases naturally or the chicken is cooked through, open the lid and sprinkle garam masala powder over the kurma. Stir gently and simmer uncovered for 2 to 3 more minutes so the flavours come together and the gravy reaches your desired consistency.

Finish with freshly chopped coriander leaves. Give one final stir and remove from heat. Your Chicken Kurma is ready to serve hot alongside soft idlis, crispy dosas, flaky parottas, or chapati. The flavours deepen even more as the kurma rests for a few minutes before serving.