Chicken Coconut Kurma Recipe

Name: Chicken Coconut Kurma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken thigh; Marinade; 1 cup plain yogurt; 1 teaspoon salt; 1 teaspoon coriander; 1/2 teaspoon cayenne or 1/2 teaspoon red pepper; 1 teaspoon turmeric; 2 teaspoons garam masala; 2 teaspoons cumin; 1 teaspoon cinnamon; 1 tablespoon brown sugar; Sauce; 2 tablespoons butter; 1 small onion, diced; 3 teaspoons garlic, minced; 1 teaspoon powdered ginger; 1 teaspoon turmeric; 2 teaspoons garam masala; 1 1/2 teaspoons salt; 2 teaspoons ground coriander; 3 tablespoons brown sugar; 1 (15 ounce) can chopped tomatoes; 1 (15 ounce) can coconut milk; 1 1/2 cups heavy whipping cream; 3/4 cup cashew nuts; 4 cups white rice; 1/4 cup cilantro

Servings: persons

1 lb chicken thigh
Marinade
1 cup plain yogurt
1 teaspoon salt
1 teaspoon coriander
1/2 teaspoon cayenne or 1/2 teaspoon red pepper
1 teaspoon turmeric
2 teaspoons garam masala
2 teaspoons cumin
1 teaspoon cinnamon
1 tablespoon brown sugar
Sauce
2 tablespoons butter
1 small onion, diced
3 teaspoons garlic, minced
1 teaspoon powdered ginger
1 teaspoon turmeric
2 teaspoons garam masala
1 1/2 teaspoons salt
2 teaspoons ground coriander
3 tablespoons brown sugar
1 (15 ounce) can chopped tomatoes
1 (15 ounce) can coconut milk
1 1/2 cups heavy whipping cream
3/4 cup cashew nuts
4 cups white rice
1/4 cup cilantro

1
["Cut the chicken into 1"" pieces.", "Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2-24 hours).", "In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Set the chicken aside.", "Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.", "Add the spices: ginger, turmeric, cayenne, garam masala, salt, methi, cinnamon, and coriander. Stir for 1 minute.", "Add canned tomatoes and coconut milk, then add the sauce to a blender, and blend until smooth. Return the sauce to the pan and cook 10 minutes to thicken. Add the chicken, cream, brown sugar, cashews and golden raisins, stir and cook 1-2 minutes to heat through.", "Serve with white rice, mango chutney, naan and garnish with fresh cilantro.", "(Recipe originally from http://www.northandmouth.com/2017/07/bombay-house-chicken-coconut-kurma/ )."]

1373

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 lb chicken thigh, Marinade, 1 cup plain yogurt, 1 teaspoon salt, and more.

Yes, Chicken Coconut Kurma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Coconut Kurma

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