Chicken Kurma
Chicken Kurma, a thick gravy, prepared by the blend of coconut, cashew and dry spices.
Servings: 4
Ingredients
- 500 gm Chicken
- 1 cup Fresh Coconut
- 2 Onions medium
- 2 Tomatoes medium
- 1 inch Cinnamon
- 2 Cloves
- 2 Cardamom
- 1/2 tsp Black pepper Corns
- 2 tbsp Ginger garlic paste
- 2 tbsp Cashew
- 1 tbsp Kasuri methi
- 1/2 tsp Turmeric powder
- 2 tbsp Coriander Powder
- 2 tsp Red chilly powder
- 1 tbsp Ghee/clarified
- 1 tbsp Oil
- 1 tbsp Salt
Instructions
- In a mixing jar add cinnamon, cloves, cardamom, black pepper corns, turmeric, red chilly powder, coriander powder, cashews, fresh coconut, add water, blend it to fine paste.
- In a pressure cooker add ghee+oil, add ginger garlic paste, saute it, add onion, cook till translucent, add tomatoes, cook till tomatoes becomes soft, add crushed kasuri methi.
- Add chicken, stir well, cook for 2 mins, add blended paste, add water according to gravy consistency, mix well.
- Close the lid and cook for 1 whistle.
- Chicken Kurma is ready to have.
