Healthy Chicken Kurma ( No Coconut )

Healthy Chicken Kurma ( No Coconut ) - Plattershare - Recipes, food stories and food lovers

About Healthy Chicken Kurma ( No Coconut )

This is my version of healthy chicken kurma in which I have used only less quantity of boneless chicken and substituted coconut with melon seeds to get the richness of the gravy. The addition of capsicum along with tomatoes is to increase the flavor of the kurma and also, to include one veggie indirectly in our diet. This creamy and flavorful kurma goes well without any guilt with phulka, plain brown rice, Idly and Dosa.
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Recipe Time & More

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Served AsLunch
Servings - 2


  • 200 gm Chicken boneless, chopped
  • 1 Tbsp Olive Oil
  • 2 leaves Bay Leaves bay
  • 2 Elachi
  • 1 inch Cinnamon
  • 1 Star Anise
  • 2 tsp Ginger Garlic Paste
  • 1 Cup Onions chopped
  • 2 Tomato chopped
  • 1 Bell Pepper chopped, or capsicum capsicum
  • 1 tsp Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 3/4 tsp Jeera Powder or cumin cumin
  • 1 tsp Coriander Powder
  • 1-2 tsp Salt or as per taste
  • 2 cup Water
  • 1-2 leaves Mint for garnishing
  • 1 tsp Lemon Juice
  • to To Grind : grind
  • 1 Tbsp Watermelon or seeds seeds
  • 1 Tbsp Muskmelon Seeds
  • 2 tsp Poppy Seeds khus khus
  • 2 Tbsp Roasted Gram / Pottukadalai roasted pottukadalai
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  • Soak all the ingredients in the "To grind" list except Roasted gram / Pottukadalai before starting the cooking process.
  • Grind tomatoes and capsicum into smooth paste and keep aside.
  • Heat oil in a cooker and add bay leaves followed by elachi, cinnamon and star anise.
  • Add the chopped onions and saute for a minute.
  • Add ginger garlic paste and saute till the raw smell goes off.
  • Add the ground tomato - capsicum paste and saute for couple of minutes in a low flame.
  • Now add all masalas ( Turmeric, chilli and coriander ), mix well and add the boneless chicken pieces.
  • Mix well, add salt and cook for couple of minutes.
  • Add 1 Cup of water and pressure cook it for 3 - 4 whistles. Once done, switch off the flame and keep aside.
  • Meanwhile, grind all the soaked ingredients along with Roasted gram to fine paste by adding little water.
  • Once the pressure gets released in the cooker, remove the lid and add the remaining water along with the ground paste.
  • Boil it for 5 minutes and switch off the flame.
  • Add lemon juice followed by mint leaves and mix well.
  • Serve hot with Rice, Phulka, Idly and Dosa.
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Priya Satheesh
Priya Satheesh

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