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Friday, March 18, 2016

Chicken Kurma

Chicken Kurma is a yummy gravy dish with the richness of coconut and cashews. The dish goes well with pretty much any thing.
I always cook chicken in a curry form or dry roast but wanted to try something a bit rich and it came out well the first time and everyone loved it. So, now I make this one often with white rice or chapati most of the times.

Preparation Time: 10 minutes 
Marinate Time: 30 minutes 
Cook Time: 30 minutes 
Serves: 5-6


To Marinate:
Chicken: 1 kg
Curd/Yogurt: 1/4 cup
Turmeric: 1 teaspoon 
Red chili powder: 2 teaspoons
Shahi jeera: 1 teaspoon 
Salt to taste 

For Kurma:
Onion: 2 chopped 
Green chilies: 2 slit 
Ginger garlic paste: 1 tablespoon 
Tomato: 1 large chopped 
Cilantro/ coriander leaves: 1/4 cup chopped( 7-8 sprigs)
Garam masala: 1 teaspoon 
Cumin powder: 1/2 teaspoon 
Coriander powder: 1/2 teaspoon 
Ground black pepper: 1/2 teaspoon 
Water : 1 1/2 cups 

To make a paste:
Cashews : 12
Coconut pieces or powder: 2 tablespoons 

Add all ingredients listed under marinate, mix well and keep in the refrigerator for 30 minutes.
Heat oil in a pan, add onions and green chilies, sauté till they turn translucent.  Add Ginger garlic paste and fry for 30 seconds. Add tomatoes and cook until they turn mushy.
Add cilantro and mix well. Add all the masala's and cook for 1 minute. Add the marinated chicken and fry for 3 minutes. Close lid and cook for 3 minutes.
Add water, mix well and cook for 20 minutes until the chicken is done.
Make a paste of cashews and coconut, and add that to the chicken. Cook for 2 minutes.
Turn off the stove and serve hot with rice, roti or biryani.

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