Chicken kurma is a spicy curry perfect dish to serve with coconut rice or ghee rice,it is very popular dish across South India and is served as a side dish along with chapati (flat bread) it also goes well with poori,dosa,idli,this is one of the traditional recipe, lengthy procedure but taste awesome when it is done.Just try this yummy chicken kurma and enjoy .

Preparation time –  20 min

Cooking time 15 min

Serves – 8

Ingredients – 

Chicken – 1 kg

Bay leaves – 2 to 3 no’s

Elachi – 2 no

Clove – 4 no

Cinnamon – 2 no

Star  anise – 2 no

Salt to taste

Oil to fry

How to prepare chicken kurma

To prepare paste – 1

Garlic – 1 whole (remove the skin of it)

Ginger – 2 inches

Cloves – 6 to 7

Cinnamon – 4 no’s

Coriander powder – 1/2 tbs

To prepare paste – 2

Onion – 2 medium(sliced into medium pieces)

Mint/pudina – 1 bunch

Coriander leaves – 1 bunch

Green chilies –  5 to 6 no’s

To prepare  paste – 3

Coconut – 1 cup

Poppy seed – 1 tsp(optional)

Procedure –

Take a mixer jar and prepare Paste 1,2 3 by adding the ingredients as shown in the image one by one separately and keep ready

Heat a pressure cooker pan by adding 2 tbs of oil in it when it is hot add bay leaves and other spices fry for a while add paste – 1

Saute for a while till you get a fresh aroma then add paste – 2

Fry till the oil separates from it.

Add cleaned and drained chicken pieces into it and add salt to taste fry till the water evaporates from it.

Add coriander powder and turmeric powder mix together,fry for a min,add water to your consistency  and cook till the chicken is done ,finally add coconut paste (paste – 3) and boil the curry for 5 min

Serve hot with  as a side dish for Coconut rice/Ghee rice or with chapati’s.