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Chicken kuruma


  • Chicken : 250 gm
  • potatoes: 2 medium sized (chop into medium sized square pieces)
  • Onion: 2 nos( Chop into small size)
  • Tomatoes: 2 nos( Chop into small size)
  • Green chilies: 5 or 6 ( Split into two)
  • Garlic paste: 1 tbs
  • Ginger paste: 1 tbs
  • Coriander powder:1 tbs
  • Pepper powder:1 tbs
  • Coconut : 1 coconut grated
  • Garam masala powder: 1 tbs
  • coconut oil: as needed
  • Salt: as needed
  • Coriander leaves : 2 or 3 finely chopped
  • Lemon juice: 1 lemon’s juice
  • Water: as required


Making coconut milk:

Mix the grated coconut and water( 1 glass water)  in a mixer, Filter the milk from the coconut and set aside. This is coconut’s first milk. Then mix the remainder of coconut in 1 cup of water and mix it using mixer. Take the milk from it. This is coconuts second milk. Second milk is not so thick, because we prepare it from remaining coconut after taking first milk.

Chop chicken pieces( without bones) into small pieces.

In a pan add 2 table spoon of oil , once hot add the ginger garlic paste and curry leaves. Then add chopped onion into it, stir it well until once onions turn translucent . you can add salt to fry the onion easily. Then add chopped tomatoes into it. stir it well. cook for 4 minutes.

In pressure cooker add chicken pieces, prepared onion roast  and mix it well. Add the chopped potatoes into it and stir well, cook for 5 minutes with wight on the cooker lid. After first whistle open the cooker add coriander powder, pepper garam masala powder and salt(as needed, since we added salt in onion and green piece). Cook for 2 minutes.

Then add coconuts’s second milk into it and cook for 5 minutes. once it mix well in  vegetables add coriander leaves in it. Then add first milk. No need to more cooking here. once start forming bubbles off the flame. Then add lemon juice, and  1 tbs of coconut oil.

Serve with chapathi, pathiri, appam even with rice…;)

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