The recipe I’ve got from my cousin, Sara Chan was for chicken kurma but I’ve got some stewing beef in the fridge, so I used beef instead and adapted her recipe slightly as beef needs a longer cooking time than chicken. Thank you so much for the recipe, Sara; it was delish. I’ll make it with chicken next time.. 🙂
- abt 900g stewing beef (or mutton), cut into chunks
- 1½ litre thin coconut milk
- 3 large potatoes, peeled and cut into chunks (soaked in water to prevent browning)
- 2 tomatoes, quartered – optional
- 2 cinnamon sticks
- 3 star anise
- 1 tbsp cardamom
- 1 tbsp cloves
- 2 tsp fennel powder
- 2 tsp coriander powder
- 2 tsp black pepper
- 3/4 tsp tumeric powder
- 4-6 tbsp kurma powder
- a little chilli powder (optional but colour will change) or black pepper (optional but colour doesn’t change)
- 2 medium bombay onions, peeled, roughly chopped
- 3 cloves garlic
- 1 inch ginger, sliced
- Mix ingredients (B) with 1 cup of water. Set aside.
- Pound or blend ingredients (C) together. Set aside.
- Heat 2 tbsp oil in a large pot or wok and fry ingredients (A) till fragrant.
- Add pounded or blended ingredients (C) and fry till fragrant.
- Add ingredients (B) and beef and fry for 5-10 mins. Then add 500ml water. Lower heat and simmer for abt 45 mins uncovered. Stir occasionally so that it doesn’t settle and stick to bottom of pot.(If it gets dry, add a little coconut milk.)
- After abt 45 mins, add potatoes and coconut milk. Continue to simmer another 30 mins.
- Adjust seasoning, to taste.
- Serve with steamed rice and some vegetables.
Leftovers keep very well in the freezer for that “rainy” day. Just remember to defrost and reheat totally before serving. Kurma can also be served with roti or bread or even spaghetti.. 🙂
Note: If using chicken (½ chicken, cut into bite size pieces). Tt takes a total of 1 hr to cook.
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