Easy recipe for South Indian chicken curry, a Sunday special. Serve with kuska rice or Chapati. It is a green chicken curry made with cilantro, mint and green chilies, with spices, a perfect dish for kusha rice or plain biryani, best to serve with poori, chapati, Idli, dosa . A delicious chicken curry, a easy to make south Indian style chicken curry.

Preparation time –  15 min

Cooking time – 15 min

Serves – 4

Ingredients –

Chicken – 1 kg

Onion – 1 small (chopped)

Salt to taste

Oil – 1 tbs

To grind –

Onion – 3 no’s chopped

Ginger – 2 inches (cut into medium pieces)

Garlic – 1 medium (15 to 20 cloves)

Pepper – 1/2 tsp

Clove – 6 no’s

Cinnamon – 2 small sticks

Mint – 1 bunch (roughly chopped)

coriander – 1 bunch (roughly chopped)

Green chilies – 4 to 5 no’s

Coriander powder – 2 tsp (roasted and powdered)

Turmeric powder – 1/2 tsp

Method – 

To make or to prepare chicken kurma –

Clean chicken, rinse in water, drain the water in it and keep ready. Heat oil in a pressure pan, when it is hot add chopped 1 small onion, fry till it turns to translucent, add chicken and salt into it, saute until water in chicken absorbs fully, in a low flame.

Mean while, heat 1 tbs of oil in a pan add all the ingredients to grind and fry till onions turns to translucent.

Remove from the flame, allow the mixture to cool.

Add fried ingredients in the mixer jar and make a paste y adding water to it.

Ensure that the water in the chicken is absorbed fully, add grounded paste, combine together, saute in a high flame for 5 min.

Add 2 tsp of coriander powder into it and 1/2 tsp of turmeric powder mix together, add water, pressure cook for 1 whistle. ( check the taste,add salt if necessary)

To grind 

Coconut – 1/2 cup or small part of a coconut chopped roughly.

Fried gram – 1 tbs

Poppy seeds – 1/2 tsp

Method – 

Add all the above ingredients in a mixer jar, make a dry powder without adding water, so that coconut get powdered, then add water to grind, grind to a fine smooth paste.

When the pressure in the cooker settle down by its own, open the lid and bring the curry to boil, add prepared coconut paste to it. stir properly. ( The consistency of the curry must be medium thick curry).

Boil the curry for 5 to 8 min in a medium flame. switch off the flame.

Transfer the dish to a serving dish, Enjoy Chicken kurma with kuska rice or with chapati, poori , Thatte idli, dosa, akki rotti….

Note –

You can add/ adjust, more or less the quantity of green chili and spices as per your taste.

To prepare Homemade coriander powder, Dry roast coriander seeds to light brown in a medium flame, allow it to cool at room temperature. Make a dry powder and store it in a air tight container.