This is one of our favorite chicken kurma curry and is kids friendly too since it is not very hot and spicy like the typical south Indian curry. This tastes delicious with a thick gravy and subtle aroma of spices.
Powder poppy seeds first. Add coconut and blend to a smooth paste with little water. Set this aside.
Chop onions tomatoes finely. Mash the tomatoes with your hand. set aside.
Wash the chicken thoroughly, Drain off completely. Keep it aside.
making chicken korma
Fry dry spices in oil till they begin to sizzle.
Add onions, chili and salt. Fry until golden.
Fry ginger garlic paste with the onions till the raw smell disappears.
Add chicken, turmeric and little more salt.
Fry till the chicken turns white in color. Cover and cook for 5 to 6 minutes. Stir in between if needed to prevent burning.
Add mashed tomatoes. Fry till they turn soft. Cover and cook if needed.
Time to add in chili powder, garam masala. Stir and fry for 3 minutes.
Add curry leaves or mint and coconut paste. Stir and fry until the mixture begins to leave the sides.
Stir in yogurt and fry until it leaves the sides again.
Pour water just enough to make a medium consistency gravy.
Cook covered till the chicken turns tender and soft. Towards the end add ¼ tsp garam masala. Switch off the stove.
Transfer chicken kurma to a serving bowl. Best to serve after 30 minutes.
Garnish with coriander or mint leaves just before serving.
Half cup thick curd (yogurt) can be used instead of poppy seeds and coconut paste. The taste does alter but it works good as a replacement to ground paste.
Store bought garam masala can be used. For a chicken kurma a mild garam masala works great. Adjust the quantity as needed. If your garam masala includes red chilies, skip using red chili powder from the recipe.
Folks have different thought of what a kurma is. If you are a coconut person go with the ground paste and skip curd totally or use as mentioned. If you are someone to think that yogurt is a must in kurma, then you can skip coconut and just use yogurt.