Andhra Chicken Kurma is a true delight from the vibrant cuisine of Andhra Pradesh. This creamy, coconutty curry packs a punch with its blend of spices and the nutty undertones of poppy seeds. Each bite is an explosion of flavors that will have you going back for more.
About the Recipe
If you love bold, robust curries, then this Andhra Chicken Kurma needs to be on your must-try list. It’s a classic dish that showcases the beautiful harmony of flavors in Andhra cuisine. The key is the perfect balance of heat, creaminess and those intriguing pops of poppy seeds.
Why You’ll Love This Recipe
There’s so much to love about this kurma. The tender chicken pieces swimming in that rich, velvety gravy will have your taste buds dancing with joy. And those warm spices? They create a magical aroma that fills the kitchen. Plus, it’s a one-pot wonder, making it perfect for fuss-free family dinners or impressing guests.
Andhra Chicken Kurma
Cooking Tips
For the best kurma, toast the spices briefly to unlock their essential oils. Use fresh curry leaves if you can find them – they add an authentic touch. And be patient while simmering – allowing the flavors to meld is crucial for that incredible depth of flavor.
Serving and Storing Suggestions
This kurma is best served with fluffy basmati rice, fresh naan or parathas to soak up every drop of that luscious gravy. Serves 4-6. Total prep and cooking time: Around 1 hour. Leftovers keep well refrigerated for 2-3 days.
Similar Recipes
- Hyderabadi Chicken Curry
- Mangalore Chicken Curry
- Chettinad Chicken Curry
- Kadai Chicken
Andhra Chicken Kurma
Ingredients
- 1 kg chicken
- 1 coconut
- 2 tbsp poppy seeds
- 2 tsp chilli powder (to taste)
- salt (to taste)
- ½ tsp turmeric powder
- 1 tomato (chopped)
- 1 onion (chopped finely)
- curry leaves (few)
- 2 cloves
- 2 cardamoms
- 2 pcs cinnamon
- 2 tbsp oil
- 1 tsp corriander powder
- 2.5 cm ginger
- 8 to 10 flakes garlic
- ½ cup corriander leaves
Instructions
- Clean and joint the chicken. Extract 1 cup of thick coconut milk and 2 cups of thin coconut milk.
- Grind poppy seeds to a paste. Grind ginger, garlic and corriander leaves together.
- Cook chicken with thin coconut milk, salt, turmeric, chilli powder, and green paste.
- When ½ done, add poppy seed paste, dhania powder and tomato. Simmer till chicken is cooked.
- Heat oil in another pan, add clove, cardamom, cinnamon, onion and curry leaves.
- When onion is light brown add the cooked chicken. Simmer for a few minutes.
- Add the thick coconut milk. Just as it begins to boil, remove from fire. Packaged coconut milk can be used.
- Mix 1 cup of it with 1 cup of water and use to cook the chicken.
- Add 1 cup undiluted at the end. 1 Tbsps of ginger-garlic paste can be used instead of garlic and ginger.
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Frequently Asked Questions
Can I use boneless chicken?
Without a doubt. Boneless chicken pieces work great in this recipe. Just adjust the cooking time as needed until the chicken is fully cooked through.
Is this curry very spicy?
The chili powder gives it a nice kick of heat, but you can easily adjust it to your taste preferences. Start with less and add more if you prefer a spicier curry.
What is poppy seed paste used for?
The poppy seed paste lends a wonderful nutty flavor and slight thickening effect to the kurma gravy. It’s a signature ingredient that gives the curry its iconic taste.
Can I use regular milk instead of coconut milk?
Coconut milk is integral to this authentic Andhra kurma recipe. For the best flavor and texture, stick to using fresh or packaged coconut milk.
How do I get that perfect curry leaf flavor?
Fresh curry leaves are ideal for that aromatic curry leaf essence. Add them towards the end of tempering the spices so their flavor doesn’t get muted during the longer cooking process.
1 comment
very simple .