Chicken Kurma recipe
Chicken kurma is a popular south Indian side dish, a tasty side dish to serve with roti or rice, it is a coconut based curry prepared by frying onion and other spices and blended with coconut, which makes a delicious and flavorful side dish to enjoy with rice or roti’s , an easy to make recipe can be prepared in a short time.
Ingredients:
Chicken – 1 kg (with bone)
Onion – 1 small chopped
Ginger garlic paste – 1 tbs
Coriander – 1 small bunch
Mint – 1 small bunch
Fenugreek leaves – 2 tbs chopped
Turmeric – 1/4 tsp
Coriander – 1 tsp or 1 1/2 tsp (adjust to your taste)
Salt to taste
Oil to fry
To grind –
Onion – 1 medium chopped roughly
Green chili – 2 or 3 (Adjust to your taste)
Fennel seeds (soumph ) – 1/4 tsp
Kasuri methi – 1/4 tsp
Clove – 2 or 3 no’s
Cinnamon – 2 small pieces
Mace – 1 small piece
Cardamom – 1
Coconut – 1/2 cup
Cashew nut – 8 – 10 no’s
Method:
Rinse chicken pieces in water for twice or trice in water, drain the water completely and keep aside.
Heat a pan by adding 1 tbs of oil in it, when it is hot add onion and other spices until onion turns to light brown in color. When it is done remove from the flame, allow it to cool to grind.
Add coconut and cashew nut while grinding the above fried ingredients, blend it to a fine paste by adding enough water to grind.
Keep all the other ingredients handy to start. Heat a pan by adding 1 tbsp of oil in it, when it is hot, add chopped onion, fry until it turns to translucent, add ginger garlic paste fry until raw smell evaporates from it, add chopped herbs fry until you get a fresh aroma.
Add chicken in to it, saute, add salt to taste fry until water in the chicken absorbs completely, add turmeric and coriander powder, toss it well.
Add grounded paste into it, saute for a while, add water to your choice of consistency (about 1 cup of water or little more) close the lid, cook in a medium flame until it is done, stir in between before it is done.
It takes about 20 to 25 min to be done, check the taste add salt or chili if necessary, when it is done bring the curry to thick in consistency. Switch off the flame, rest it for 5 to 6 min before you serve.
Aromatic chicken kurma is ready to serve as a side dish for Biryani, chicken pulav, kushka rice or as a side dish with plain rice or goes good with roti’s.
Social Connect
