A curry that is just the right combination of "something different but also very familiar".

This curry incorporates influences from a Malaysian or Indonesian satay into the familiar process of cooking desi curries and ends up being just the right combination of “something different but also very familiar”.

You know those days when you just want to make something different but nothing seems to come to mind, or you don’t seem to have enough ingredients for whatever does? I had one of those yesterday. Finally, I decided to just make my chicken masala. It’s a recipe I love and make when I feel like making something a little extra special. But then I realized we didn’t even cashews at home. -sigh-

So, with a need to come up with a quick alternative, I raided the pantry and found some peanuts. This peanut chicken kurma is the resulting of that and I’m so glad we didn’t have cashews at home! Necessity is the mother of invention, as they say.  

Using influences from a Malaysian or Indonesian satay and incorporating them into the familiar process of cooking desi curries, this ended up being just the perfect combination of “something different but also very familiar”. We paired it with ghee rice for lunch and had the leftovers with chapati for dinner – it went great with both.

This is definitely going on the make-again list! So many of you loved it as well and asked me for the recipe, so here you go!

What are the ingredients needed to make Peanut Chicken Kurma?
  • 500g chicken,
  • To marinate:
    – 1 tsp curd,
    – 1 tsp salt,
    – 1 tsp ginger and garlic paste,
    – 1 tbsp chili powder,
    – 1 tsp coriander powder,
    – 1/2 tsp cumin powder,
    – 1 tsp turmeric
  • 3 tbsp oil/ghee/butter,
  • Whole spices:
    – 1-inch cinnamon,
    – 2 cardamom,
    – 4 dried red chilies, seeds removed,
    – 4 garlic cloves,
    – 1 small piece of ginger,
  • 1/4 cup peanuts + more to garnish at the end,
  • 2 large onion, cut into large chunks + 1 onion, diced,
  • 4 tbsp grated coconut,
  • 1 large tomato, cut into large chunks + 1 tomato, diced,
  • 2 tbsp soya sauce,
  • 1 tsp garam masala,
  • 1/4 cup thick coconut milk,
  • Coriander or mint, to garnish,
How to make Peanut Chicken Kurma at home?
  1. Marinate the chicken and set aside.
  2. Prepare the gravy base and blend it to a smooth paste.
  3. Cook the chicken.
  4. Add the gravy base and cook for 10 more minutes.
  5. Finish off with seasoning, coconut milk, and garnishes.
  6. Serve with rice or roti.

Here’s a step-by-step guide to making peanut chicken kurma at home:

Peanut Chicken Kurma

Prep Time: 20 min

Cook Time: 30 min

Serves: 4

Step 1: Marinate chicken.

  • 500g chicken,
  • To marinate:
    – 1 tsp curd,
    – 1 tsp salt,
    – 1 tsp ginger and garlic paste,
    – 1 tbsp Chili powder,
    – 1 tsp coriander powder,
    – 1/2 tsp cumin powder,
    – 1 tsp turmeric
  1. Mix all the ingredients for the marinade into the chicken and set aside for 20 minutes (or for a few hours, if you have time).

Step 2: Make the gravy base.

  • 2 tbsp oil/ghee/butter,
  • Whole spices:
    – 1-inch cinnamon,
    – 2 cardamom,
    – 4 dried red chilies, seeds removed,
    – 4 garlic cloves,
    – 1 small piece of ginger,
  • 1/4 cup peanuts,
  • 2 large onion, cut into large chunks,
  • 4 tbsp grated coconut,
  • 1 large tomato, cut into large chunks
  1. Heat up the oil and fry the whole spices until fragrant.
  2. Add the peanuts and fry for a minute.
  3. Add the onion and sauté until they begin to turn translucent.
  4. Add the coconut and sauté until they caramelize slightly.
  5. Add the tomato and cook until it softens. Add some water, if needed.
  6. Remove from the heat, let it cool, and blend until smooth.
    Optional: You can strain it for a super smooth curry, but it is not necessary.

Step 3: Cook the chicken.

  • 1 tbsp oil,
  • Previously marinated chicken,
  • 1 onion, diced,
  • 1 tomato, diced,
  • 2 tbsp soya sauce,
  • Previously prepared gravy base,
  • Water, as needed
  1. In a separate pan, heat the oil and cook the marinated chicken.
  2. Once the chicken gains some color, add the onions, tomatoes, and soya sauce. Cook them until they become tender.
  3. Add the precooked gravy base and add some water to adjust the consistency.
  4. Cook for 10-15 minutes or until the chicken is fully cooked through.

Step 4: Season and garnish to finish.

  • Salt (if needed),
  • 1 tsp garam masala,
  • 1/4 cup thick coconut milk,
  • Coriander or mint, to garnish
  • Roasted peanuts, to garnish
  1. Check for salt and add more if needed.
  2. Add the garam masala and coconut milk.
  3. Take it off the heat and garnish with herbs and peanuts.
  4. It’s ready to serve!

Notes

– Serve with rice or roti.
– Don’t skip the whole peanuts for the garnish. They add a nice texture!

Here are some more recipes like this for you to check out:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

Rate this recipe!