Mughlai (Delhi & Lahore)
Chicken Kurma
Pan-cooked chicken, potatoes and carrot, warmed with curry powder and tamarind, a South Asian dish. It's finished with spring onion.
35 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- medium
- 1
Heat oil in a deep saucepan and fry pounded ingredients until fragrant. Add cinnamon, star anise and cardamom. Fry for 2 more minutes.
- 2
Add kurma curry powder paste and cook on low heat for 5 minutes or until oil separates. Add chicken pieces and 2 cups of water and cook chicken on low until half cook. Add coconut milk, potato, carrot and cook until potato tender. Add more water if the gravy too thick.
- 3
Add onions, chillies, tomatoes and tamarind. Cook for 2 more minutes. Season with salt and sugar. Garnish with spring onion.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
