Tuesday, November 4, 2008

Chicken Kurma

Since I stay in the south these days, and I am fond of cooking, I picked up a vegetarian South Indian cookbook. This recipe is so great with vegetables, that I decided to make it with chicken hoping it is just as good. And I was happily proved correct. Any vegetables can be used. When this is procedure is followed with vegetables, it is mentioned, to pressure cook it. However, since I don't pressure cook chicken, I cooked it normally in a pan.


Chicken: 1 (900 gms to 1kg)

Whole Cinnamon: 2

Cloves: 2

Cardamom: 2

Curry leaves: 2 sprigs

Onions: 2 (sliced)

Green chilli: 2 (slit)

Turmeric powder: a pinch


Paste A: Fry in a bit of ghee and grind to a fine paste

Cloves: 1

Cinnamon: 1 inch

Anise: 1/2 tsp

Coriander seeds: 1 tbsp

Onion: 3

Green Chilli: 4

Ginger: 1 piece

Garlic: 2-3 flakes

Add 1/4 cup of coriander leaves in the end
Paste B: Grind to a smooth paste

Coconut: 1/2 cup

Poppy seeds: 2tsp

Tomatoes: 2

1. In hot oil, add the whole spices, curry leaves, onion and green chilli, in this order. Saute for 2 minutes.

2. Add Paste A and fry on a low flame, till the oil oozes out.

3. Add the chicken and fry for 2 minutes.

4. Add and mix Paste B and salt. Fry for 2 more minutes.

5. Add the required amount of water for the gravy and cover and cook till done.

6. Serve hot with rice.

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