RecipesPoultry

Sharmini’s Chicken Kuruma Recipe

A delicious Southern Indian alternative to traditional chicken korma, here using coconut cream in place of cream.

Sharmini’s Chicken Kuruma Recipe
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Ingredients

For the recipe:
  • 250g chicken, diced into bite size pieces
  • 1 tbsp sunflower oil
  • 1 tbsp butter or ghee
  • 2 Steenbergs organic cardamom pods
  • 2 Steenbergs organic cloves
  • 1 bay leaf
  • 1 medium onion, finely cut
  • 1.5cm ginger, finely cut
  • 1 clove of garlic, finely cut
  • 1-2 green chilli - to taste, finely cut
  • ¼ tsp Steenbergs organic ground turmeric
  • 1/8 tsp Steenbergs organic ground cassia
  • ¼ tsp Steenbergs organic ground pepper
  • ½ tsp Steenbergs organic ground fennel
  • 1 tsp Steenbergs organic ground coriander powder
  • 1 tbsp low fat yoghurt
  • A handful mint or coriander leaves, minced or ground
  • 2 tbsp coconut milk powder
  • 8-10 cashew nuts (powdered)
  • Salt to taste

A delicious Southern Indian alternative to traditional chicken korma, here using coconut cream in place of cream. Created by Sharmini Thomas and demonstrated for Steenbergs at the York Food & Drink Festival in years gone by.

For a quick recipe, why not use Steenbergs Korma Masala blend in place of the different spices?

Serves: 2

Preparation: 10 minutes; Cooking: 25 minutes

Method

01
Heat oil and ghee in a dry saucepan.
02
When hot, add whole spices: cardamoms, cinnamon stick, cloves and bay leaf.
03
When spices crackle, add finely cut onion and fry until golden brown.
04
Next add finely cut ginger, garlic and green chilli and keep stir frying until golden brown.
05
Put turmeric, ground pepper, coriander powder, fennel powder and salt in a little water and make it a smooth paste. Add to the fried ingredients and fry until you can smell the lovely cooked aroma of spices.
06
Next, add diced chicken pieces. Give a good stir and cook till sealed (turns white in colour).
07
Blend yoghurt, minced mint and coriander leaves together and add to the chicken mix in the saucepan. Cook for 10 minutes, stirring in between.
08
Place coconut milk powder and cashew nut powder into a small bowl and pour ½ cup of tepid water onto it and make a smooth paste. Add to the curry.
09
Cook for a further 5 minutes.
10
Serve hot and garnish with a few sprigs of mint.
11
For more information on Sharmini's Indian cooking workshops visit: sharmini