Today's recipe is a simple -easy to make- Chicken Kurma.There are different ways of making chicken kurma apart from the authentic way.At some places the gravy is made using curd,cream,nuts etc with the chicken while others alter it with poppy seeds and cream or coconut.But all in all,it has a rich and creamy texture.
This is how its made in our place.It pairs best with Appams,Rotis,Chapatis etc...Its a kids friendly recipe being creamy and not at all spicy.
Chicken 600g(cut into medium size pieces)
Onion 2 sliced
Tomato 1 chopped
Green chilly 1 slit
Ginger garlic paste 1/2 tsp each
Bay leaf 1 piece
Cinnamon 1 piece(1/2'')
Fennel seeds 1/2 spoon
Coriander powder 1 tbsp(heaped)
Garam masala 1/4 tsp
Thick coconut milk 1 cup
Cashew nuts 10-12(soaked in hot water)
Salt as needed
Oil 2 tbsp
-Clean and wash the chicken pieces well and drain.
-Grind the soaked cashew nuts into a smooth paste.
-Heat a pressure cooker and add oil.
-Now add the fennel seeds,bay leaf,cinnamon,cardamom and the cloves.
-After 3-4 seconds add in the onion with a little salt and saute till light brown in color.
-Now add the slit chilly and the ginger garlic paste.Saute for sometime and add the tomato pieces.Saute till the tomatoes turn mushy.
-Now add the coriander powder and the garam masala and saute for a minute on low flame.
-Add in the chicken pieces,salt and mix well.Now if needed add 1/4 cup of water,mix and close the lid with the weight for 2 or 3 whistles(till the chicken is cooked)
-When the steam is released by itself open the lid and add the coconut milk and cashew paste.Let it boil.
-Mix well,turn off the flame and serve.