Chicken kuruma / Murg korma / Chicken korma

This is a quick and easy Kerala style chicken kuruma recipe. This mildy spicy gravy goes well with Plain rice, ghee rice, roti/ chapati etc.


Chicken  – 1/2 kg

chilli powder – 1 tsp
pepper powder – 1tsp
garam masala powder – 1/2 tsp
curd – 1/2 cup
coriander powder – 1 tsp

For grind
coconut – 1/4 cup
Green chillies – 2 nos
coriander leaves  – 2 tbsp
cashew nut – 10 nos
poppy seeds – 1 tsp

To saute

oil as needed

onion – 2 nos
ginger garlic paste – 1/2 tbsp


Marinated chicken
For grind
 Marinate chicken with chilli powder, pepper powder, garam masala powder, coriander powder, curd and salt for 30minutes. 

Grind grated coconut, coriander leaves, cashewnut, poppy seeds and green chillies with little water to a smooth paste and keep aside.

Heat oil in a pan. Add chopped onion. Saute well. Add ginger garlic paste and saute. then add chicken pieces, mix well and cover with a lid. Cook in a low flame. When chicken is cooked add ground coconut paste and boil. Switch off the stove.

13 thoughts on “Chicken kuruma / Murg korma / Chicken korma”

  1. Beautifully explained. Love the mix of spices. On one side you have the heat from the green chillies and pepper so nicely balanced by the creamy sweetness of the cashew nuts n coconut. A delicious dish with wonderful flavours.


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