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!

New & Improved Bombay House Chicken Coconut Kurma

Serves: 6
Cook Time: 20 mins

Ingredients

• 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

Instructions

Directions:
1. 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).
2. 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.
3. Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
4. Add the spices: ginger, turmeric, cayenne, garam masala, salt, methi, cinnamon, and coriander. Stir for 1 minute.
5. 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.
6. Serve with white rice, mango chutney, naan and garnish with fresh cilantro.

Notes

<3 Sarah