Monday, August 1, 2011

Chicken Kurma

1/2 kg Chicken (Cut into small pieces)
2 Potatoes (Cubed)
2 Onions (Sliced)
11/2 Tomatoes (Quartered)
3 Green Chillies (slit)
3 strands of Curry leaves
1/4 tsp Fennel seeds
1 tbsp garlic ginger paste
1 Bay leaf
3 whole Cardamom
3 cloves
1 cinnamon stick
1 Star anise
1/4 tsp Turmeric powder
1 tbsp Chicken curry powder
1/2 tsp Kashmiri chilli powder
2 tbsp oil
Few coriander leaves for garnishing
Salt to taste

For Grinding:
1 Onion (slightly sauted in oil), 
1/2 tomato
1 tsp Poppy seeds (Khas khas)
1 tsp Fennel seeds
1/4 tsp Cumin seeds
1/8 tsp Black peppercorns
Few Fenugreek seeds
2 tbsp Freshly grated coconut

  • Grind the ingredients into fine paste. keep aside.
  • Heat oil in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise). Fry for a min.
  • Add the fennel seeds and garlic ginger paste and fry till the raw smell leaves.
  • Then add the onion, green chillies and curry leaves. Fry for 2 mins.
  • Then add the chicken, potatoes and tomatoes. Stir everything together, cover the wok and cook for 5-8 mins under medium high flame.
  • Now add masala powders and salt. Fry till the oil separates. Keep the wok covered.
  • Add the grinded masala together with 1/4 cup water and cook under low flame.
  • Chicken kurma is ready when the oil comes to the surface of the gravy.
  • Serve this with Chapati/ Naan garnished with chopped coriander leaves.

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