CHICKEN KURMA

Ingredients

Chicken – ½ kg/500 gms, Shredded coconut – ½ cup, Cashew nut -10-12, Coriander seeds-2 tbsp, Fresh curd – ½ cup, Ginger- Garlic paste - 2 tbsp, Chilly powder-2 tbsp, Turmeric powder- ¼ tsp, Garam masala -2 tsp, Coriander powder-2 tsp, Salt as needed, Onion -2 chopped, Green chilly -4 chopped, Coriander leaves –handful, Thick coconut milk – ¼ cup, Fennel/perum jeerakam powder-1 tsp, Ghee – ¼ cup, Bay leaf-1, Cinnamon -small piece, Cloves -4-6, Coriander leaves

  

Method

1. Grind coconut, coriander and cashew nuts into a fine paste and keep aside.

2. Mix the curd, powders (chilly, turmeric, garam masala & coriander), ginger-garlic paste, and salt together into a paste and marinate the chicken and keep for 2 hrs.

3. Heat ghee in a pan, add bay leaf, cinnamon, and cloves, sauté and then add chopped onion and green chilly, and sauté well.

4. Add ground coconut paste and fry well until the colour changes, and then add the marinated chicken pieces.

5. Cook the chicken adding 1 cup water until it becomes soft and tender.

6. Finally add coconut milk, fennel powder and coriander leaves.

7. Check the salt and pour some ghee on the kurma and serve hot with parotta or roti.