ANN/THE STAR – Growing up, my fondest memories of Deepavali revolved around the aromatic symphony and delectable flavours of my mother’s cooking.
At the Sukumaran household, our Deepavali menu was a cherished tradition and a few dishes remained constant.
As early as 5am, Amma would rise to prepare two staple delights: Chicken Kurma and Mutton Marrow Dalcha to accompany her perfectly made fluffy thosai for breakfast.
Deepavali breakfast was typically a family affair, but if the garbage collectors came by on a Deepavali morning then they would join us.
Lunch and dinner with friends and family would follow, and the spread would feature mutton varuvel, Portuguese-style chicken (similar to ayam masak merah), vegetables, kurma and dalcha served with ghee rice or regular basmati rice. No Malayalee feast would be complete without the quintessential injipuli (ginger pickle), a testament to our cultural roots.
I miss those days and have made it my mission to keep her Deepavali menu alive. This tradition is not just for my brother and me, but it has become an expectation at our family table, a delight my kids eagerly anticipate each year.
Here’s my mother’s treasured kurma recipe, one that is crafted from scratch and not from a packet.
BEFORE DIVING INTO THE RECIPE, HERE ARE A FEW TIPS:
– Opt for regular milk instead of coconut milk for a heart-friendly twist.
– Elevate the flavours by using homemade chicken stock in place of water.
– For an even more exquisite taste, let the kurma sit overnight.
KURMA PASTE
INGREDIENTS:
2.5 centimetres (cm) ginger
10 to 15 cashew nuts (I like to also combine walnuts into the mix)
Five to six green chillies (Leave the seeds in if you want it spicier. Do not use red chillies as it will change the colour of the kurma.)
One tablespoon (tbsp) raisins
Five to six cloves of garlic
One bunch coriander leaves
Two large onions
METHOD:
Grind everything together, and mix in 1.5tbsp black pepper and one teaspoon (tsp) garam masala to the paste at the end.
CHICKEN KURMA
INGREDIENTS:
One chicken (about 1.5 kilogrammes) – cut into approximately 20 parts
Two to three large potatoes – quartered
Two tomatoes – quartered
Five centimetres cinnamon
Three cloves
Three cardamon
Three star anise
Two cups coconut milk
One cup chicken stock/water
1.5tsp salt
One teaspoon sugar
Two to three sprigs of curry leaves
One bunch coriander leaves cut roughly for garnishing
METHOD:
1. Crackle the cinnamon, cloves, cardamon and star anise in two tablespoon of hot oil (preferably coconut oil).
2. Add the kurma paste and stir till fragrant.
3. Put in the chicken and mix properly so that it’s well-coated with the paste. Add the salt and sugar.
4. Then pour in the chicken stock/water, close the lid and bring to a boil.
5. Once it starts boiling, pour in the coconut milk and add in the tomatoes, potatoes and curry leaves.
6. Continue cooking until chicken is tender and potatoes are cooked. Adjust the water for the consistency you prefer and do a taste test.
7. When done, dish out and garnish with coriander leaves.
If you’re making vegetarian kurma, add in the harder vegetables like carrots first, then only tomatoes and potatoes. Let it boil and then add in French beans and cauliflower. Do not cook too long or the vegetables will disintegrate. Use water instead of chicken stock. – Janitha Sukumaran
