Ingredients
Scale
- 1 lb. chicken breasts, cut into bite-sized pieces or chicken drumsticks
- 2 Yukon gold potatoes, peeled and quartered
- 2 medium tomatoes, halved
- 1 shallot, sliced
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1/2 cup water
- 1 1/2 cups plain yogurt
- 1/2 teaspoon white poppy seeds
- Salt and pepper to taste
- 1 tablespoon ghee
Aromatics:
- 1 cinnamon stick
- 1 star anise
- 2 cloves
- 3 green cardamom pods
Spices:
- 1/4 teaspoon nutmeg
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 1 tablespoon ground coriander
Instructions
- Over medium heat, melt the ghee and saute the shallot, garlic and ginger until fragrant
- Add in cinnamon stick, star anise, cloves and cardamom and saute until aromatic
- Toss in the chicken and cook until chicken is no longer pink
- Add in nutmeg, cumin, fennel and coriander and stir to coat
- Pour in the water, stirring to mix and season with salt and pepper to taste
- Add in the potatoes and simmer covered, on low heat for 1 hour
- Remove cover and cook until the gravy has boiled down
- Add in the tomatoes and simmer uncovered for a few minutes until they are cooked but still firm
- Remove from heat and whip the yogurt before pouring it in, stirring gently to mix and being careful not to crumble the potatoes
- Dry-fry the white poppy seeds in another pan over medium high heat then pound it with a mortar and pestle
- Add them to the kurma and stir to combine
- Dish and serve hot
Notes
Yogurt can be substituted with evaporated milk and similarly added towards the end, over low heat. If used, a dash of lime juice should be incorporated as the sourness in yogurt is no longer present.