Chicken Coconut Kurma Recipes
CHICKEN COCONUT KURMA
Make and share this Chicken Coconut Kurma recipe from Food.com.
Provided by holman.katie.a
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- 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).
- 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.
- 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.
- 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.
- Serve with white rice, mango chutney, naan and garnish with fresh cilantro.
- (Recipe originally from http://www.northandmouth.com/2017/07/bombay-house-chicken-coconut-kurma/ ).
Nutrition Facts : Calories 1773.8, Fat 94.5, SaturatedFat 53.1, Cholesterol 241, Sodium 1857.3, Carbohydrate 190.5, Fiber 8.8, Sugar 21.3, Protein 44.1
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