Chicken Kurma | Chicken Korma - a South Indian style chicken gravy recipe that goes very well with most of the Indian main course dishes. This recipe is simple yet delicious. It pairs very well with the rice, idiyappam, dosa, ghee rice, chapati, roti, naan. This recipe pairs very well both with south Indian and north Indian main course dishes.
This gravy is a kid-friendly recipe since its not very hot and spicy like the typical south Indian gravies. This gravy is thick, creamy with mild spices. I like to have this kurma with ghee rice.
Preparation time: 10 mins
Cooking time: 20 mins
Serves: 3
Ingredients:
- 500 gms Chicken
- 2 Onions, finely chopped
- 2 Tomatoes, pureed
- 1-2 Cinnamon sticks
- 4 Cloves
- 3 Cardamon pods
- few Curry leaves
- few Coriander Leaves
- 3 tbsp Oil
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 4-5 green chilies
- 6 Garlic cloves
- Small piece Ginger
- 1 tbsp Fried Bengal gram
- 1 tsp Khus Khus
- 5-6 Cashew nuts
- 1/3 cup grated Coconut
- 2 tsp Coriander powder
- Heat 1 tbsp oil in a wide pan. When hot add fennel seeds, cumin seeds, garlic, ginger, green chilies, and saute for 2 mins on low heat.
- Next add fried Bengal gram, khus-khus, cashew nuts, coconut and saute for 2 mins on low heat.
- Next, add coriander powder, mix well, and saute for a minute. Remove from heat to let it cool.
- Once cooled, grind the mixture to a fine paste by adding little water. Set aside.
Method:
- Heat 2 tbsp oil in a wok / kadai, when hot add the whole spices, and fry for a few seconds.
- Next add onion, curry leaves, and saute till the onion turns golden brown in color on medium heat.
- Next add the pureed tomato, ground paste, chicken pieces, and salt. Mix well.
- Add 2 cups of water and again mix well. Bring this mixture to a boil. Cover and cook the chicken for 20 mins on low heat.
- Stir the chicken occasionally while it's cooking.
- When cooked, add the chopped coriander leaves and serve hot with phulkas, rotis, rice, idli, dosa, etc.
Watch the making here ( Video Recipe )
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