Chicken Kurma

Chicken Kurma

I have being think lately that I have being preparing chicken curry with different ingredients with a twist here and there only.. never anything special or different like Red Chicken or Green Chicken Curry so today I have decide to prepare Chicken Kurma instead normal boring Chicken Curry.

Serving Size: 4

For the Kurma Paste
1 cup of freshly grated coconut or use 5tbsp of coconut powder
6pcs dried chillies
6tsp of coriander seeds crushed
1/4 cup coriander powder
1/2 tsp of cumin seeds
1tbsp of ginger garlic paste
Small piece of cinnamon stick
2pcs cloves
2pcs cardamon pods
1/2 cup of chopped shallots
1/2tsp of poppy seeds
1/4tsp of fennel seeds
1 green chillie
2tbsp of pottu kadaial
5 pcs of peppercorns
Few piece of mint leaves

Fry all the kurma ingredient in oil and once cooked grind into coarsely paste,keep a side

1 lb chicken chopped
1tbsp chilli powder
1tbsp gram masala
1/2tsp turmeric powder
1tsp salt

Marinate the chopped chicken with the above said ingredients and refrigerate overnight.

1/2 cup of shallots cut into half
1/4tsp of mustard seeds
1 cup chopped green capsicum
2 tomatoes quartered
4 curry leaves
1tbsp ghee

Preparation Methods:

On a medium flame,heat ghee with 3tbsp of oil ,add mustard seeds once it starts to pop add curry leaves, green capsium and chopped shallots. When the shallots are semi cooked add the tomatoes,fry well. Then add the marinated chopped chicken, and let them cook for 15 minutes.Remover the lid to check whether the chicken are tender enough, then add the kurma masala. Add salt to taste...If u fine the kurma too thick u can thin it by add some hot milk or just water. Remove from flame once it starts to boil. Garnish with chopped coriander leaves and serve hot with steamed ghee rice..or rotis


Anonymous said…
madam chicken looks so great
next time when we come to ur house
only pure non veg for us ok