Chicken Kurma is a dish originating from the Indian subcontinent. It is regular in the Indian subcontinent, Southeast Asia, and Great Britain, just as in the Caribbean (where it is typically alluded to as curry chicken). A common curry from the Indian subcontinent comprises chicken stewed in an onion-and tomato-based sauce, enhanced with ginger, garlic, tomato puree, stew peppers and an assortment of flavors, frequently including turmeric, cumin, coriander, cinnamon, and cardamom. Outside South Asia, curry chicken is frequently made with a premade zest combination known as curry powder.
Indian food has a lot of territorial variety, with numerous minor departures from the essential chicken curry formula. Indian chicken curry normally begins with entire spices, warmed in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered flavors. Bone-in bits of chicken are then added to the sauce, and stewed until cooked through. In south India, coconut and curry leaves are likewise normal fixings. Chicken curry is typically decorated with coriander leaves, and presented with rice or roti. In south India, chicken curry might be thickened utilizing coconut milk.
This dish was acquainted with Trinidad and Tobago by obligated Indian laborers. Around then, the dish was fundamentally the same as the chicken curry dish of India, comprising generally of sauce with scarcely any chicken pieces. Notwithstanding, poultry in Trinidad and Tobago was so promptly accessible, the dish started consisting of predominantly chicken, seasoned with curry flavors. Curry chicken and its subordinates are likewise mainstream in Suriname, Guyana, Jamaica, Barbados, Grenada, and other Caribbean domains with Indian and South Asian impact.
In southeast Asia, where coconuts, coconut milk extraction, and different flavors began, different local dishes made with coconut milk or flavor glues and eaten with rice are regularly alluded to as "curry" in English, despite the fact that they didn't begin from India. Instances of these incorporate Thai gaeng gai and Filipino ginataang manok.
Be that as it may, subsidiaries of Indian chicken curry might be recognized on the grounds that they are moderately current and are made with curry powder, curry tree leaves, or other Indian flavors, similar to the Filipino chicken curry and the Malaysian chicken curry, in spite of the fact that they actually utilize fixings local to southeast Asia.