Chicken Coconut Kurma

Name: Chicken Coconut Kurma
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 lb chicken thigh; 1 cup plain yogurt; 1 tsp salt; 1 tsp coriander; 0.5 tsp cayenne; 1 tsp turmeric; 2 tsp garam masala; 2 tsp cumin; 1 tsp cinnamon; 1 tbsp brown sugar; 2 tbsp butter; 1 small onion; 3 tsp garlic; 1 tsp powdered ginger; 1 tsp turmeric; 2 tsp garam masala; 1.5 tsp salt; 2 tsp ground coriander; 3 tbsp brown sugar; 1 can chopped tomatoes (15 ounce); 1 can coconut milk (15 ounce); 1.5 cup heavy whipping cream; 0.75 cup cashew nuts; 4 cup white rice; 0.25 cup cilantro

A South Asian dish of chicken, coconut milk and yogurt, seasoned with cayenne and turmeric. It comes to the table with white rice, mango chutney, naan.

40 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 15 min · 40 min total
Difficulty: medium

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).
1440 min
2
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.
5 min
3
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.
4
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.
5
Serve with white rice, mango chutney, naan and garnish with fresh cilantro. (Recipe originally from ).