A delicious healthy Indian Whole30/ Paleo Korma !
What is Kurma?
There are so many versions of Kurma and so many kinds based on the region they come from. The one I am sharing here is unlike the ones’s you would have tasted in fancy Indian restaurants. This is the rustic, soul soothing kind, with no bells and whistles, but so intense in flavor and high on delish factor ! The kind which you want to serve yourself on cold crisp fall or winter days, and cuddle with a warm blanket in the couch with some warm cauli rice or hot fragrant basmati rice for gluten free version, with or without the fireplace, your choice 😉.
I haven’t made this dish in a long while, and I have no idea why ?!!! Sometimes I just go on an auto mode and keep repeating the same recipes. I came across an old pic of this on my phone from a long time ago while looking for something else and the fall weather called for this warm bowl of deliciousness, which bring back memories of tropical rainy days and mom’s cooking of the same dish. And kids couldn’t remember the last time I made it, so they named it Kurma Soup. So there is another option to slurp this Kurma as soup too, just increase the water or add some chicken broth to it and you’ll have a delicious fall soup.
The turmeric, ginger, garlic, and the poppy seeds help with clearing the sinuses which come with the weather changes around this time of the year. They all have anti inflammatory properties and aid with digestion and gut health. The aroma of the spices along with melting chicken will want you coming for a second serving for sure !
The ingredient list is pretty simple too, and no one would even guess that this is the first time you made it ! It’s my promise, that this is a delicious Indian Whole30 recipe you’ll be coming back to again and again. And kids would be asking for the Kurma soup !
Tips for making delicious Kurma
This recipe tastes the best when the chicken is cooked with bones. The meat just falls off the bones. If you can’t find cut whole chicken you can mix up the breast pieces and chicken drumstick to get the similar taste. If you opt for just the chicken breasts, make sure to substitute the water with chicken broth to get the same taste. And adding the potatoes to it makes it so sumptuous. But adding the potatoes is optional. You can also substitute the large potatoes with a few baby potatoes.
The green chilies I have used are the Thai green chilies so they are spicy. The recipe calls for slightly frying the chilies, which is to reduce the intensity of the heat and make it easier on the tummy. Make sure to make a slit in the chilies, DO NOT fry them without making the slit. When the chilies are not slit, the steam builds up inside them and they end up exploding, like spice bombs. Do not ask me how I know that 😅.
If you are unable to find the white poppy seeds, or is not sold in your part of the world, you can substitute it with the black poppy seeds which go in the baked goods, but they have a more intense flavor compared to the white. Or you could completely skip the poppy seeds. That would be a bit of a compromise on the authentic taste, but still would be delicious !
The same recipe can be made on the stove top as well, just follow the same process and cook the chicken covered till the meat is fully cooked.
The given recipe serves a family of five, with a little bit extra for second serves.
Try other Chicken recipes on the blog
Spinach Chicken – https://masalapaleo.com/paalak-chicken-chicken-with-spinach-whole30-gluten-free/
Coconut Chicken Curry – https://masalapaleo.com/coconut-chicken-curry-chicken-kozhambu/
Chicken Kurma
Ingredients
- 2 lbs cut chicken with bones
- 1/2 onion chopped lengthwise I used purple
- 1 large tomato diced
- 1 tbsp ginger garlic paste
- 1/2 tsp Turemeric powder
- 1/2 tsp red chilli powder
- 2 tsp salt
- 1 large potato chopped into big chunks or a few baby potatoes cut into two
- 4 to 5 green chillies slit lengthwise
- 1 tbsp chopped cilantro for garnishing
- 1/2 lemon
- 2 tbsp Avocado oil or oil of choice
- 1 tbsp fennel seeds divided into 2 for grinding and tempering
- 3 green cardamom
- 3 cloves
- 1 stick cinnamon
For grinding as paste
- 3 tbsp coconut meat, grated or dessicated
- 1 tsp White poppy seeds
- 1/2 tbsp fennel seeds
- 3-4 green chilli slit lengthwise ( these will be slightly fried refer to instructions )
Instructions
Tempering
- SET the Instapot on saute mode and add the Avocado oil
- ONCE the oil is warm add the slit chilies and saute them for a couple of minutes
- REMOVE the chilies and reserve them for grinding
- IN the same oil add the cloves, cinnamon, cardamom and half of the fennel seeds. let it all bloom in the oil, takes about a few seconds
Saute
- ADD the lengthwise chopped onion into the oil and the spices and saute the onion till translucent, takes a minute or two
- ADD the ginger garlic paste and saute for a minute
- ADD the diced tomatoes and saute till the tomatoes turn soft. Make sure to give time to saute every ingredient before adding the next one.
- ADD the salt turmeric and the red chili powder and saute for 30 seconds.
- Add the chicken pieces and the potatoes and saute
- ADD the ground coconut, green chilli, fennel and poppy seed paste
- ADD 2 cups of water and give it all a good mix
- SET the instapot on manul pressure cook mode and set the timer for 10 minutes.
- After the pressure releases naturally open and garnish with cilantro
- AND squeeze the juice of half the lemon
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