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Chicken Coconut Kurma

This chicken coconut kurma recipe is so flavorful and delicious, and full of tasty ingredients. It’s a restaurant quality meal at home!

This chicken coconut kurma recipe is so flavorful and delicious, and full of tasty ingredients. It's a restaurant quality meal at home!

When we moved to Portland from Salt Lake City seven years ago, one of the hardest things to leave behind were all of our favorite restaurants. (I mean, obviously we miss our family and friends, too! But there’s something special about comfort food. 🙂 ) I’m surprised that it has been this many years and I still find myself craving foods that I can’t really find equivalents to here in Portland. Salt Lake City isn’t necessarily known as a foodie city (or at least not in the same way Portland is) but there are some fantastic restaurants there! One of our favorites, and the site of many special occasion dinners for our family, is Bombay House. It was one of the first restaurants my husband took me to when we were dating, and it quickly became our go-to for date nights and celebrations. I had never eaten Indian food before, but I loved all of the new flavors and couldn’t get enough of their fluffy garlic naan.

Since we only visit Utah 1-2 times a year, and don’t always have time to squeeze in a visit to Bombay House, I’ve been on the lookout for good copycat recipes of some of our favorite foods. I was so excited to stumble across this recipe from North and Mouth (which sadly doesn’t seem to exist anymore, but is still available on the internet archive). This chicken coconut kurma recipe is very similar to my favorite dish from Bombay House, but obviously a little more convenient because I don’t have to travel 700+ miles in order to eat it! My family actually likes it so much that we often double the recipe and freeze the extra. When doubled, the recipe makes enough for four meals for my family, so it’s perfect for stocking the freezer!

This recipe does have a lot of spices in it, which can get pretty expensive quickly, but it’s definitely worth it for all of the flavor they add. I hadn’t heard of methi powder before I stumbled across this recipe, but it’s available on Amazon and actually pretty affordable. I was able to find all of the other spices at my local grocery store. We like to serve this chicken coconut kurma over basmati rice, with some fresh naan bread on the side. My kids in general aren’t huge fans of Indian food, but they love this and will eat it with no complaints. It’s the perfect meal for those days when I’m feeling homesick and want a little taste of home!

Chicken Coconut Kurma

Print Recipe
Prep Time:30 minutes
Cook Time:30 minutes
Marinating Time:2 hours
Total Time:3 hours

Ingredients

for the marinade:

  • 2 pounds chicken breasts cut into one inch pieces
  • 1 cup plain yogurt
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 2 teaspoon garam masala
  • 2 teaspoon cumin
  • 2 teaspoons methi powder ground fenugreek
  • 1 teaspoon cinnamon
  • 1 tablespoon brown sugar

for the sauce:

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small onion diced
  • 3 teaspoons minced garlic
  • 1 teaspoon ginger paste
  • 1 teaspoon turmeric
  • 1 teaspoon methi powder
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground coriander
  • 3 tablespoons brown sugar
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup cashew halves
  • 1/2 cup raisins

Instructions

  • In a medium bowl, whisk together the yogurt, salt, coriander, turmeric, garam masala, cumin, methi powder, cinnamon, and brown sugar. Toss the chicken in the marinade, coating it completely. Refrigerate for at least two hours, or as long as overnight.
  • When ready to cook the chicken, add the olive oil to a medium pot over medium heat. Add the chicken to the pot, discarding the excess marinade. Cook the chicken until lightly browned and cooked through, then remove the chicken to a plate and cover with foil to keep warm. Melt the butter in the same pot. Add the onion, garlic, and ginger, and cook until softened. Add the turmeric, methi powder, garam masala, salt, coriander, and brown sugar, and cook 1-2 minutes. Add the diced tomatoes and coconut milk, and bring the sauce to a simmer.
  • Using an immersion blender, blend the sauce until smooth. Continue to cook the sauce for 5-10 minutes, until thickened. Add the chicken, whipping cream, cashews, and raisins to the sauce, and cook until warmed through. Serve over basmati rice.
Servings: 8

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