Haven't had Kurma curry in a pretty long time so I cooked it for our staff supper some time back.
I marinated the chicken with Kurma powder and some soy sauce for an umami kick, then oven roasted the boneless thighs for about 10 minutes at 220 degrees Celsius until they get a nice char.
For the Kurma curry, I started off with making a ginger garlic paste then Sautéed it with Ghee and onions until fragrant. Baba's Kurma powder mix goes in next together with a little pinch of turmeric, cinnamon sticks, Cardamom pods and cloves then warm the spices up till fragrant.
Next I add in chicken stock together with potatoes and carrots that have been roughly chopped and simmer for 10 minutes.
Cut the chicken into bite size pieces then into the curry it goes to cook for another 2-3 minutes, season to taste and the Kurma curry is done!
Finish it off with freshly sliced red chilies and chopped coriander, served it with rice and enjoy!
What a meal for supper to end the day!
