Chicken Kurma

Ingredients:

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

Method:

• 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.