Chicken Kurma

Name: Chicken Kurma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken; 1/4 c. oil; 1 medium onion, chopped; 1 head garlic, chopped; 1-inch piece fresh ginger; 1 cinnamon stick; 3 or 4 seeds cardamon; 3 or 4 cloves; 1/2 tsp. cumin powder; 1/2 tsp. black pepper; 1/2 tsp. coriander powder; 1 c. plain yogurt; 1 c. water

Eats Now Editorial Team · 600 kcal · Meat & Poultry

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Chicken Kurma – a delicious recipe with chicken, oil, onion, garlic, ginger, cinnamon. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 chicken
1/4 c. oil
1 medium onion, chopped
1 head garlic, chopped
1-inch piece fresh ginger
1 cinnamon stick
3 or 4 seeds cardamon
3 or 4 cloves
1/2 tsp. cumin powder
1/2 tsp. black pepper
1/2 tsp. coriander powder
1 c. plain yogurt
1 c. water

1
Heat the oil and then add onion and garlic.
2
Saute until browned.
3
Add the chicken yogurt and spices together.
4
Add about 1 cup of water.
5
Cover and cook over medium heat for about 1 hour. Lower heat and cook until most of the water dries out and the chicken is tender.

600

kcal

Calories

Fat

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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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 1 chicken, 1/4 c. oil, 1 medium onion, chopped, 1 head garlic, chopped, and more.

Yes, Chicken 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.

Quick Info

Servings
4 servings
Calories
600 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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