Healthy Chicken Kurma Recipe (No Coconut)
1 hour 5 minutes
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About Healthy Chicken Kurma Recipe (No Coconut)
Craving a delicious and healthy Chicken Kurma? This recipe delivers a South Indian classic with a guilt-free twist! I've reduced the chicken portion and cleverly replaced coconut milk with a unique blend of melon seeds for a rich, creamy gravy without the extra calories.Adding bell peppers alongside tomatoes boosts both flavor and nutrition, creating a vibrant and aromatic kurma. This lighter take on a traditional favorite is surprisingly satisfying and perfect for a healthy lunch.Serve your creamy, flavorful Kurma with your favorite sides—phulka, brown rice, idli, or dosa—for a complete and wholesome meal.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
For the Chicken
- 200 gm Chicken boneless, chopped
Aromatics & Spices
- 1 tbsp Olive Oil
- 2 Bay Leaves
- 2 Cardamom pods
- 1 inch Cinnamon stick
- 1 Star Anise
- 2 tsp Ginger-Garlic Paste
- 1 medium Onion finely chopped
Spice Blend
- 1 tsp Chili Powder
- 1/4 tsp Turmeric Powder
- 3/4 tsp Cumin Powder from cumin seeds
- 1 tsp Coriander Powder
- 1.5 tsp Salt or to taste
Vegetables
- 2 medium Tomatoes chopped
- 1 medium Bell Peppers chopped (capsicum)
Creamy Base (To Grind)
- 1 tbsp Watermelon Seeds
- 1 tbsp Muskmelon Seeds
- 2 tsp Poppy Seeds khus khus
- 2 tbsp Gram pottukadalai, roasted
Finishing Touches
- 2 cup Water
- 1.5 Mint for garnishing, leaves
- 1 tbsp Lemon Juice
Instructions
Preparation
- Soak the watermelon seeds, muskmelon seeds, and poppy seeds in water for at least 30 minutes.
- Grind the tomatoes and bell pepper into a smooth paste.
Cooking the Chicken Kurma
- Heat olive oil in a pressure cooker. Add bay leaves, cardamom pods, cinnamon stick, and star anise. Sauté for a minute.
- Add the chopped onions and sauté until softened, about 2-3 minutes.
- Add the ginger-garlic paste and sauté until fragrant, about 1 minute.
- Add the ground tomato-bell pepper paste and sauté for 2 minutes over low heat.
- Add the chili powder, turmeric powder, cumin powder, and coriander powder. Mix well.
- Add the boneless chicken pieces and mix thoroughly. Add salt and cook for 2 minutes.
- Add 1 cup of water, close the lid, and pressure cook for 3-4 whistles. Turn off the heat and let the pressure release naturally.
Making the Creamy Sauce
- While the chicken is cooking, grind the soaked watermelon seeds, muskmelon seeds, poppy seeds, and roasted gram into a smooth paste with a little water.
- Once the pressure is released from the cooker, open the lid. Add the remaining 1 cup of water and the ground paste to the cooker.
- Simmer for 5 minutes.
- Stir in the lemon juice and garnish with fresh mint leaves.
Serving
- Serve hot with rice, phulka, idli, or dosa.
Recipe Notes
Expert Tips for the Best Healthy Chicken Kurma:
- For a richer flavor, lightly roast the spices (cumin, coriander, chili powder, turmeric) in a dry pan before adding them to the kurma.
- Adjust the amount of chili powder according to your spice preference. Start with less and add more if needed.
- If you don't have a pressure cooker, you can simmer the chicken in a covered pot for about 20-25 minutes, or until cooked through.
- For a thicker gravy, simmer the kurma uncovered for a few more minutes after adding the ground paste.
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Recipe Nutrition
Calories: 162kcalCarbohydrates: 20gProtein: 5gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 1710mgFiber: 5gSugar: 6g
Priya Satheesh
Articles: 52
3 Comments
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Looks so appetizing! Thank you for posting.
So delicious! Excited to make it.
What a delightful recipe! Thanks for sharing.