Chicken kurma is a popular Indian dish made with chicken, yogurt, spices, and coconut milk.

It is a rich and creamy curry that is typically served with rice or naan bread.

Chicken kurma is thought to have originated in the Middle East, but it is now popular throughout India and Pakistan.

There are many different variations of chicken kurma, but the basic ingredients are always the same.

To make chicken kurma, you will need:

• Chicken breast or thighs, cut into bite-sized pieces
• Yogurt
• Onions, chopped
• Tomatoes, chopped
• Ginger-garlic paste
• Spices: turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder
• Coconut milk
• Oil
• Salt and pepper to taste

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the whole spices and cook until fragrant, about 30 seconds.
2. Add the onions and cook until softened, about 5 minutes. Add the ginger-garlic paste and cook for another minute.
3. Add the chicken and cook until browned on all sides.
4. Add the tomatoes and cook until they are softened and broken down, about 5 minutes.
5. Add the spices and cook for 1 minute more.
6. Add the yogurt and coconut milk and bring to a simmer.
7. Reduce the heat to low and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot with rice or naan bread.

Here are some tips for making chicken kurma:

• Use boneless, skinless chicken breasts or thighs for a more tender dish.
• If you don't have coconut milk, you can use heavy cream or half-and-half.
• Add more or less spices to taste.
• Simmer the chicken kurma for longer for a richer and more flavorful curry.
• Serve hot with rice or naan bread.

Chicken kurma is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. It is a great option for a weeknight dinner or a special occasion.