A month or two ago I updated my Bombay House Chicken Tikka Masala recipe (from my old Blog over at Mattawamum) using the suggestions that I got from my readers, and thought I would make a new and improved version of my Bombay House Chicken Coconut Kurma as well. I have tried and failed more times with this recipe than any other I have ever created, but after taking all the advice from my readers, I finally created the most legit, delicious, sweet, creamy, flavorful Kurma recipe that I am pretty proud of, excited to share, and totally addicted to! It was worth it. This is one of those rare recipes that I could just live off every day of my life and be totally happy! 

Some of the suggestions were: to use chicken thigh meat instead of chicken breast, to double down on the spices, and to add more cream, and brown sugar– so I did all of these things and also added a little methi, because I am a methi addict. (Methi is just ground up fenugreek, which Bombay House has confirmed to use). We’ll just go with it…

I hope you guys love this new and improved version as much as I do! Let me know what you think in the comments below!

1 lb. Chicken Thighs/breasts
{for the marinade}
1 cup plain yoghurt
1 tsp salt
1 tsp coriander
1/2 tsp cayenne/red pepper
1 tsp tumeric
2 tsp garam masala
2 tsp cumin
2 tsp Methi powder (ground fenugreek)
1 tsp cinnamon
1 Tbsp brown sugar

{for the sauce}
2 Tbsp butter
1 small onion, diced
3 tsp garlic, minced
1 tsp lazy ginger
1 tsp tumeric
1 tsp methi powder
cayenne/red pepper: (omit for mild, 1/2 tsp for medium, 1 tsp hot)
2 tsp garam masala
1 1/2 tsp salt
2 tsp ground coriander
3 Tbsp brown sugar
1 15oz can chopped tomatoes
1 15oz can coconut milk
heavy whipping cream (1 1/2 cups mild, 1 cup medium, 1/2 cup hot)
cashew nuts (about 3/4 cup)
golden raisins (about 1/2 cup)
cilantro and white rice to serve

Cut the chicken into 1″ pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2-24 hours).

In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Set the chicken aside.

Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.

Add the spices: ginger, turmeric, cayenne, garam masala, salt, methi, cinnamon, and coriander. Stir for 1 minute.

Add canned tomatoes and coconut milk, then add the sauce to a blender, and blend until smooth. Return the sauce to the pan and cook 10 minutes to thicken. Add the chicken, cream, brown sugar, cashews and golden raisins, stir and cook 1-2 minutes to heat through.

Serve with white rice, mango chutney, naan and garnish with fresh cilantro.

<3 Sarah