Chicken Kurma is a thick gravy curry which can be served with Dosa, Appam, Idiappam or Chappathi.
INGREDIENTS:
- Chicken(Small Pieces) - 2lb
- Sliced Tomato - 1nos
- Sliced Onion - 2 nos
- Garlic(chopped) -2 ½ tbsp
- Ginger(chopped) -2 ½ tbsp
- Green Chilly(Slit) - 6 nos
- Grated Coconut- 1 cup
- Cashewnut - 10 nos
- Curd - 1 cup
- Red Chilly Powder - 2 tbsp
- Coriander Powder- 2½ tbsp
- Turmeric Powder- 1 tsp
- Cinnamon Stick - 1 inch
- Cardamom - 2 nos
- Cloves - 2 nos
- Fennelseed (perinjeerakam) - 1 tsp
- Pepper - ½ tsp
- Coconut Oil- 2 tbsp
- Mustard Seed -1 tsp
- Red chilly- 3 nos
- Salt -to taste
- Curry leaves - a few
PREPARATION METHOD
- Soak cashewnut in water for 15 minutes, grind it into a fine paste and keep aside.
- Grind cinnamon, cloves, cardamom, fennelseed and pepper along with grated coconut into fine paste.
- Heat oil in a Pan.
- Add onions, green chillies and saute well, till they turn transparent.
- Add the ginger-garlic in to it and saute for sometime.
- Add tomato and saute it.
- Add chilly powder, coriander powder, saute till raw smell goes.
- Add coconut paste and cashewnut paste and boil for 2 minutes.
- Add curd and mix well.
- Add chicken, turmeric powder and salt and allow to cook.
- Turn off the stove when the chicken is fully cooked and oil oozes out from curry.
- Heat ½ tsp oil in a pan.
- Add Mustard seeds and red chilly and let it splutter.
- Add curry leaves into the oil and turn off the stove.
- Pour this seasoning to kurma and mix well.
