Department of Cultural Affairs, Government of Kerala

Kerala Culture

Chicken Kuruma


Chicken cut into medium pieces – ½ Kg
Chopped onion – 2 cups
Green chili slits – 6 nos
Ginger and garlic – 2 tsp each
Khus khus – 1 tsp
Cashew nut – 8 nos
Turmeric powder – ½ tsp
Sliced tomato – 1 ½ cup
Cinnamon – 2 sticks
Cloves – 6 nos
Cardamom – 4 nos
Fennel seeds – 1 tsp
Coriander powder – 3 tsp
Coconut thin milk – 1 ½ cup
Coconut thick milk – 1 cup
Curry leaves – as required
Coriander leaves – as required
Coconut oil – as required
Salt – as required
Ghee -  1 tsp

Method of Preparation:

In a hot pan, add 4 tsp of oil. Add onion, ginger, garlic, green chilies, cinnamon, cloves, cardamom, fennel seeds and khus khus to it. Sauté well along with dry curry powders (turmeric, coriander) till the raw smell goes away. Grind it to a fine paste. Cook chicken pieces with thin coconut milk and a pinch of salt. When it is cooked, add the ground paste along with curry leaves and required amount of water. When the gravy starts boiling, add tomatoes and let it cook well. Add cashew nut paste and thick coconut milk to it. Do not let it boil. Remove from the flame. Add coriander leaves and ghee.


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