๐ถ๏ธ Spice Level: ๐ถ๏ธ Mild -Medium
โฑ๏ธ Prep Time: 25 minutes
๐ฒ Cook Time: 40 minutes
๐ฝ๏ธ Serves: 6-8
๐Calories: ~320 per serving
๐ One Pot, Thousand Stories
The Nilgiri Hills are known for their cool weather, rolling tea estates, and fragrant herbs
that flourish in the mountain air.
Unlike many South Indian curries that rely heavily on red chilies, Nilgiri Kurma
gets its distinctive green hue from fresh coriander, mint, and green chilies.
The result is a curry that feels lighter, brighter, and deeply aromatic.
In our home, this chicken version often appeared when guests were visiting or
when we wanted something special without the heaviness of a rich gravy.
The fragrance alone announces itself long before dinner is served.
โSome curries warm you with spice. Nilgiri Kurma welcomes you with fragrance.โ

Photo by Stirred By Spice
๐ฟ Green Paste
2 cardamom pods
2 cloves
ยผ teaspoon fennel seeds
5 sprigs coriander leaves
5 sprigs mint leaves
5 long green chilies
ยฝ inch ginger, peeled
5 cloves garlic
ยฝ cup water
๐ฅฅ White Paste
1 tablespoon white poppy seeds
15 cashews
โ cup fresh grated coconut
ยฝ cup water
๐ For the Chicken
1 whole chicken (about 3 pounds), cut into pieces
1 teaspoon salt
๐ง Other Ingredients
tablespoon coconut oil
1 tablespoon ghee
ยผ teaspoon fennel seeds
1 sprig curry leaves
1 large onion, roughly chopped
โ cup plain yogurt (curd), whisked
1ยฝโ2 cups water
3 sprigs coriander leaves, chopped
Step 1 โ Prepare the Green Paste
Grind all green paste ingredients to a smooth puree. Set aside.
Step 2 โ Prepare the White Paste
Soak poppy seeds and cashews in water for 20 minutes.
Grind together with coconut until very smooth. Set aside.
Step 3 โBuild the Kurma Base
Heat coconut oil and ghee in a heavy pan.
Add fennel seeds and curry leaves.
Once fragrant, add onions and sautรฉ for 3โ4 minutes until softened.
Step 4 โCook the Aromatics
Add the green paste and salt.
Cook for 2โ3 minutes until fragrant.
Step 5 โ Add the Chicken
Add chicken pieces and mix well.
Cook for 5โ7 minutes, allowing the chicken to absorb the herb mixture.
Step 6 โ Finish the Kurma
Whisk the yogurt until smooth.
Add yogurt and white paste.
Add water and stir well.
Cover and simmer for 25โ30 minutes until chicken is tender.
Adjust consistency as desired.
Step 7 โ Garnish & Serve
Finish with chopped coriander leaves.
Serve hot.
๐งก Curious what tools I use in my everyday kitchen?
You can find my trusted cookware and appliances here โ My Kitchen Resources
Spices are more than heat or color โ theyโre the quiet backbone of everyday Indian cooking.
Used with care, they bring warmth, balance, and depth to even the simplest meals.
If youโve ever wondered why certain spices are paired together, or how masalas shape flavor without overwhelming it,
Iโve gathered those foundations into a gentle, practical guide.
The fragrance of mint and coriander drifting through the kitchen has a way of slowing everything down.
Nilgiri Kurma is one of those meals that invites you to sit a little longer,
serve another spoonful, and enjoy the comfort of a meal made with care.
The secret to Nilgiri Kurma is freshness.
Use freshly picked mint and coriander whenever possible, and avoid overcooking the green paste to preserve its vibrant flavor and color.
โจ Whisk yogurt thoroughly before adding to prevent curdling.
โจ Fresh coconut provides the best flavor, though frozen coconut works well.
โจ For a milder version, reduce green chilies to 3โ4.
โจ Bone-in chicken creates a richer, more flavorful gravy.
โจ The kurma tastes even better after resting for 30 minutes.
Why is Nilgiri Kurma green?
Its color comes naturally from fresh coriander, mint, and green chilies rather than artificial coloring.
Can I make this ahead?
Yes. It reheats beautifully and often tastes better the next day.
Can I use boneless chicken?
Yes, though bone-in chicken produces a more flavorful gravy.
Calories 320 kcal
Protein 28 g
Carb- 8 g
Fat-19 g
Fiber: 2 g
The right kitchen tools make everyday cooking smoother and more enjoyable. These are the essentials I regularly use in my kitchen for preparing Indian meals with ease.
โข Pressure Cooker / Instant Pot โ Perfect for cooking rice dishes, lentils, and one-pot meals quickly while preserving flavor and texture.
โข High-Speed Blender โ Ideal for chutneys, spice pastes, and smooth gravies that form the base of many Indian recipes.
โข Stainless Steel Kadai โ A versatile pan for sautรฉing spices, simmering curries, and building deep layered flavors.
You can find all my everyday kitchen essentials on my Kitchen Resources page here โ
Many of the dishes on this page are built on quiet spice knowledge โ
the kind learned slowly, through observation, repetition, and care.
If youโd like a deeper understanding of Indian spices and everyday masalas โ
how to choose them, use them, and build confidence over time โ
you may enjoy the guide Iโve created alongside this kitchen.
If this felt a little like sitting around a familiar table, youโll feel at home here.
I share simple South Indian meals, seasonal cooking, pantry wisdom and quiet kitchen rhythms โ
straight from my stove to your inbox.
๐ Pull up a chair โ Iโd love to cook with you.
No spam. Just simple recipes and quiet kitchen stories.
Fresh herbs, coconut, yogurt, and warming spices come together in this fragrant Nilgiri Chicken Kurmaโ
a hill-country classic that proves flavor can be both gentle and unforgettable.
Looking for more gentle summer meals?
Explore my June Seasonal Produce Guide
for seasonal South Indian cooking inspiration ๐ฟ
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