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Wednesday, August 17, 2016

Chicken kurma

to grind to smooth paste
  • 1½ tbsp. poppy seeds 
  • ¼ cup grated coconut
for the curry
  • one and half tbsp. oil
  • one star anise
  • ½ tsp cumin
  • four cloves
  • small cinnamon stick
  • one cup finely chopped onions
  • 1 green chili slit
  • generous pinch of turmeric
  • salt as needed
  • 1½ tsp. ginger garlic paste
  • ½ kg chicken 
  • 1 medium ripe tomato
  • ½ tsp red chili powder
  • 1 tsp garam masala 
  • ¼ tsp chicken masala
  • 8 mint leaves
  • 1 tbsp. thick yogurt
  • few coriander leaves

  1. Powder poppy seeds first. Add coconut and blend to a smooth paste with little water. Set this aside.
  2. Fry dry spices in oil till they begin to sizzle.Add onions, chili and salt. Fry until golden.
  3. Fry ginger garlic paste with the onions till the raw smell disappears.Add chicken, turmeric and little more salt.
  4. Fry till the chicken turns white in color. Cover and cook for 5 to 6 minutes. Stir in between if needed to prevent burning.
  5. Add mashed tomatoes. Fry till they turn soft. Cover and cook if needed.
  6. Time to add in chili powder, garam masala. Stir and fry for 2 minutes.Add mint and coconut paste. Stir and fry until the mixture begins to leave the sides.
  7. Stir in yogurt and fry until it leaves the sides again.
  8. Pour water just enough to make a medium consistency gravy.Cook covered till the chicken turns tender and soft. Towards the end add ¼ tsp chicken masala. Switch off the stove.
  9. Transfer chicken kurma to a serving bowl. Garnish with coriander leaves.

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