Deepavali spread at Janitha’s house, including Chicken Kurma.
Growing up, my fondest memories of Deepavali revolved around the aromatic symphony and delectable flavours of my mother’s cooking.
At the Sukumaran household, our Deepavali menu was a cherished tradition and a few dishes remained constant.
As early as 5am, Amma would rise to prepare two staple delights: Chicken Kurma and Mutton Marrow Dalcha to accompany her perfectly made fluffy thosai for breakfast. Deepavali breakfast was typically a family affair, but if the garbage collectors came by on a Deepavali morning then they would join us.
Lunch and dinner with friends and family would follow, and the spread would feature mutton varuvel, Portuguese-style chicken (similar to ayam masak merah), vegetables, kurma and dalcha served with ghee rice or regular basmati rice. No Malayalee feast would be complete without the quintessential injipuli (ginger pickle), a testament to our cultural roots.
I miss those days and have made it my mission to keep her Deepavali menu alive. This tradition is not just for my brother and me, but it has become an expectation at our family table, a delight my kids eagerly anticipate each year.
Here’s my mother’s treasured kurma recipe, one that is crafted from scratch and not from a packet.
Ingredients for the kurma paste.
Before diving into the recipe, here are a few tips:
– Opt for regular milk instead of coconut milk for a heart-friendly twist.
– Elevate the flavours by using homemade chicken stock in place of water.
– For an even more exquisite taste, let the kurma sit overnight. — Contributed by JANITHA SUKUMARAN (https://sjanitha.wixsite.com/injipuliandstuff)
Kurma paste
Ingredients:
2.5cm ginger
10-15 cashew nuts (I like to also combine walnuts into the mix)
5-6 green chillies (Leave the seeds in if you want it spicier. Do not use red chillies as it will change the colour of the kurma.)
1 tbsp raisins
5-6 cloves of garlic
1 bunch coriander leaves
2 large onions
Home-cooked Chicken Kurma. — Photos: JANITHA SUKUMARAN
Method:
Grind everything together, and mix in 1.5 tbsp black pepper and 1 tbs garam masala to the paste at the end.
Chicken Kurma
Ingredients:
1 chicken (about 1.5kg) – cut into approx. 20 parts
2-3 large potatoes – quartered
2 tomatoes – quartered
5cm cinnamon
3 cloves
3 cardamon
3 star anise
2 cups coconut milk
1 cup chicken stock/water
1.5 tsp salt
1 tsp sugar
2-3 sprigs of curry leaves
1 bunch coriander leaves cut roughly for garnishing
When done, garnish with fresh coriander before serving.
Method:
1. Crackle the cinnamon, cloves, cardamon and star anise in 2 tbsp of hot oil (preferably coconut oil).
2. Add the kurma paste and stir till fragrant.
3. Put in the chicken and mix properly so that it’s well-coated with the paste. Add the salt and sugar.
4. Then pour in the chicken stock/water, close the lid and bring to a boil.
5. Once it starts boiling, pour in the coconut milk and add in the tomatoes, potatoes and curry leaves.
6. Continue cooking until chicken is tender and potatoes are cooked. Adjust the water for the consistency you prefer and do a taste test.
7. When done, dish out and garnish with coriander leaves.
Note: If you’re making vegetarian kurma, add in the harder vegetables like carrots first, then only tomatoes and potatoes. Let it boil and then add in french beans and cauliflower. Do not cook too long or the vegetables will disintegrate. Use water instead of chicken stock.
