Ever wondered how South Indian chicken gravies manage to be creamy, rich, and bursting with flavour without being overly spicy?
That’s exactly what South Indian Chicken Kurma does. This white chicken korma is mild, aromatic, and perfect for breakfast tiffin or dinner with your favourite breads.
About South Indian Chicken Kurma
Chicken Kurma (or Korma) is a traditional South Indian dish known for its use of freshly ground spices, coconut, and cashew paste. Unlike typical North Indian kormas, the South Indian version uses coconut oil and curry leaves, giving it a distinct aroma and flavour.
This dish is a classic pairing with idli, dosa, chapathi, or appam, making it a versatile choice for any meal.
Why You’ll Love This Chicken Korma
- Creamy and mild: Perfect for kids or anyone who prefers less heat.
- Rich aroma: Freshly roasted spices, coconut, and cashews create a fragrant gravy.
- Soft chicken pieces: Cooked gently to melt-in-the-mouth perfection.
- Versatile: Pairs beautifully with South Indian staples like idli, dosa, or even chapati.
Ingredients Breakdown
Ground Masala Paste:
- Shallots & green chillies: Adds sweetness and mild heat.
- Cashews & roasted gram: Gives creamy texture and nuttiness.
- Cumin, fennel, peppercorns, poppy seeds, cinnamon, cloves: Provide depth, warmth, and aromatic complexity.
- Fresh coconut: Essential for South Indian flavor and creaminess.
Chicken & Aromatics:
- Chicken: Tender pieces absorb the masala beautifully.
- Whole spices (cinnamon, cloves, bay leaf, cardamom, stone flower): Infuse fragrance.
- Onion, ginger-garlic paste, curry leaves: Build a flavorful base.
- Tomatoes & mint leaves: Add freshness and subtle tang.
Cooking Process
Start by blending shallots, green chillies, cashews, roasted gram, spices, poppy seeds, and grated coconut into a smooth, fragrant paste. This freshly ground masala is what sets this kurma apart.
Heat a tablespoon of coconut oil in a pressure cooker and toss in the whole spices. When the aroma fills your kitchen, add sliced onions, green chillies, and curry leaves. Sauté until golden brown, then add ginger-garlic paste until the raw smell vanishes.
Now, add the cleaned chicken pieces, sprinkle salt, and cook on medium flame until the chicken turns opaque. Pour in the freshly ground masala, making sure each piece is coated well. Toss in chopped tomatoes, mint, and coriander leaves, and mix gently. Add the water left from grinding the masala along with 2 cups of fresh water, cover, and pressure cook for two whistles.
Open the cooker, give it a gentle mix, and your creamy, aromatic Chicken Kurma is ready to serve.
Pro Tip: For extra richness, use a splash of coconut milk at the end, especially if you like a thicker gravy.
What Goes Along
- Idli or Dosa: Breakfast perfection.
- Chapathi, Parotta, or Poori: Ideal for lunch or dinner.
- Appam or Biryani: Creamy kurma pairs wonderfully with these soft, fluffy staples.
How to Serve
Serve hot with your choice of South Indian breads or rice. Garnish with fresh coriander and a few curry leaves for that authentic aroma. Perfect for a family meal or festive occasion.
Packing & Party Preparation
- Lunch boxes: Cool slightly, pack in airtight containers with idlis or chapathi.
- Bulk cooking for parties: Prepare masala in advance, sauté onions and spices in bulk, cook chicken in batches, and combine with masala at the last minute to preserve flavour.
How to Store
Store cooked Chicken Kurma in an airtight container in the fridge for up to 3 days.
How to Reheat
- Gently reheat on low flame in a pan with a teaspoon of water or coconut milk to restore creaminess.
Substitutions
- Chicken: Boneless thighs can be used for quicker cooking.
- Coconut oil: Vegetable oil works, but coconut oil gives an authentic flavour.
- Cashews: Almonds can be substituted, but will slightly alter the taste.
Other Related Recipes You Might Like:-
- Afghani Chicken Curry – rich, mild, and creamy chicken curry with a nutty base very similar in texture to korma.
- Butter Chicken – iconic North Indian creamy tomato–based chicken gravy.
- Hyderabadi Egg Malai Curry – silky, mildly spiced malai gravy that pairs well with soft rotis.
- Guntur Chicken Masala – a spicier option for those who prefer bold Andhra-style flavours.
- Chicken Ghee Roast – intense, tangy, and spicy roast masala served as a side with creamy gravies.
- South Indian Chicken Soup – peppery, comforting soup often served with mild chicken dishes.
- Peshawari Chicken Kebab – juicy kebabs that pair beautifully with korma for a complete meal.
- Nellore Chepala Pulusu – tangy Andhra-style curry; a contrasting side option for South Indian thali meals.
Chicken Korma
Description
Looking for a creamy, flavorful curry that’s quick, easy, and perfect with idli, dosa, or chapathi? This White Chicken Kurma is exactly that! Made in a pressure cooker, it’s high in protein, meal prep friendly, and kids love it too.
With a rich coconut and cashew base, fragrant spices, and fresh herbs, this kurma is indulgent without any deep frying. In just about 30 minutes, you get a restaurant-style curry right in your kitchen.
It’s perfect for busy weekdays, weekend family meals, or anytime you want something comforting and delicious. Give it a try—you’ll find yourself making it again and again!
Ingredients
To make ground masala
To make white chicken korma
Instructions
Prep Work
-
Prep masala ingredients
Add shallots, green chilli, cashews, roasted gram, cumin seeds, fennel seeds, peppercorns, poppy seeds, cinnamon, cloves and grated coconut to a mixer jar
-
Grind masala
Grind to a smooth paste with water
-
Slice onion
Slice onions thinly -
Chop tomato
Chop tomato -
Clean chicken
Keep cleaned chicken pieces ready
Method
-
Heat oil and spices
Heat coconut oil in a pressure cooker and add the whole spices ( Cinnamon, Cloves, Bay Leaf, Cardamom Pods, Stone Flower )
-
Fry onions and chilli
Once aroma releases, add onion, green chilli, curry leaves and sauté until golden brown
-
Add ginger garlic paste
Add ginger garlic paste and sauté until the raw smell goes away -
Add chicken
add chicken and mix on medium flame until it turns white
-
Add salt
Sprinkle salt and mix well -
Add masala
Add the freshly ground masala and coat the chicken well -
Add tomatoes and herbs
Add tomato, mint leaves and coriander leaves -
Add water
Pour leftover water into the mixer jar and add two cups of water and combine -
Pressure cook
Close the pressure cooker and cook for 2 whistles -
Serve
Open the cooker, give a gentle mix and serve hot
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 345kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 11g56%
- Cholesterol 90mg30%
- Sodium 430mg18%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 28g57%
- Vitamin A 120 IU
- Vitamin C 9 mg
- Calcium 52 mg
- Iron 2.1 mg
- Zinc 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
