Chicken Kurma

Posted On March 30, 2010

Ingredients

1. Oil – 1 Tsp
2. Spices – Cinnamon stick – 1/2 an inch stick, cloves – 3, Cardamom – 2, Bay leaves – 1)
3. Onion – 1 Large, finely chopped
4. Ginger garlic paste – 1 Tsp
5. Chicken – Skinless Whole chicken with bones, cut into small pieces
6. Turmeric – 1/2 Tsp
7. Chilli Powder – 1/2 Tsp
8. Coriander Powder – 1 Tsp
9. Tomatoes – 2 finely chopped
10. Green Chilli – 5 nos
11. Coconut – 1 cup, fresh and Shredded
12. Aniseed – 2 Tsp
13. Cashew – 5 nos
14. Salt for taste
15. Curry leaves – 1 Strand
16. Corriander leaves – 1 Strand.

To Grind:

Wet grind Coconut, aniseed, Cashew, and 2 green chilies to a fine paste.

Method:

1. Heat the pan. Add oil, when it is hot add all the whole spices.
2. Add the Onion and fry till translucent. Add 3 green chilies and ginger garlic paste and stir for a minute.
3. Add the chicken and stir it for a couple of minutes.
4. Now add turmeric, chili powder, coriander powder and required salt. Â Stir it for 2 minutes.
5. Add the tomatoes and mix them. Cover it and cook in medium flame for 15 min.
6. Add the wet grind paste to the gravy and mix it up. Cook it for 10 minutes.
7. Finish the dish by adding coriander and curry leaves.

Tip: 1. Chicken Kurma is a side dish for Idli, Dosa, Appam, Idiyappam, Chappathi, Poori.

2. Also, it goes well with rice.

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