I’m sharing a simple South Indian chicken kurma recipe that can be prepared without the use of yoghurt. (Yoghurt is an important ingredient in most kurma recipes, be it vegetarian or non-vegetarian fare).

Its all in the spices! You have to use good quality, freshly ground spices and that is the key to transform any dish into an exotic culinary creation. Putting this recipe together will fill your home with an amazing aroma that will have people scramble to your kitchen. Try it and I am sure this chicken curry will reign as one of your best party-friendly dishes.

Ingredients:

• 1 kg chicken, cut into bite sized pieces
• 2 onions, finely chopped
• 2-3 green chillies, slit length wise
• 2 tsps ginger garlic paste
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 2 tbsp oil
• salt to taste

Grind to make a fine paste:

• 3 tbsp grated coconut
• 1 tbsp poppy seeds (khus-khus) – soak in 2 tbsps warm water for 10 minutes
• 1 star anise
• 4-5 dry red chillies (de-seeded)
• 1” cinnamon stick
• 1 cardamom
• 2-3 cloves

Heat oil in a heavy bottomed vessel. Add the green chillies and onions and sauté till the onions turn transparent. Add the ginger garlic paste and sauté further for another 2-3 minutes.

Add the chicken pieces and stir fry them on high heat for 5 minutes. Reduce to medium flame, add turmeric powder, coriander powder, cumin powder and salt and combine well. Place lid and cook for 5 minutes. Remove lid, add the ground paste and combine and cook for 5 minutes. Add 2 cups of water, bring to a boil and cover and cook on medium flame till the chicken is cooked and the gravy has thickened. Keep stirring in between. Garnish with coriander leaves and serve with roti or white rice.