Monday, March 26, 2012

Chicken Kurma

This chicken kurma is a perfect side dish for paratas or chapatis and even rice.
Chicken thighs/breasts - 1 1/2 lbs
Onion, diced - 1 large
Tomato, diced - 1 large
Coconut, shredded - 1/3 cup
Fennel seeds - 1/2 tsp
Cinnamon stick - 2 nos
Cloves - 4
Cardamom - 1
Ginger Garlic, paste - 1 Tbsp
Cilantro, chopped - 1 Tbsp
Chilli powder -  1/2 Tbsp
Coriander Powder -  1/2 Tbsp
Tamarind paste - 1/2 Tbsp
Salt, to taste

  1. Heat oil in a pressure cooker and add cinnamon, cloves and cardamom. Add the onions and sauté until golden and add the ginger garlic paste and sauté until the raw smell goes away.
  2. Add the chopped tomatoes and sauté for a few minutes. Add the chilli and coriander powders and salt and sauté for a minute and then add the chicken and let it cook for a few minutes.
  3. Add 2 cups of water and cover and cook for 2 whistles and switch off.
  4. Meanwhile grind the coconut and the fennel seeds to a fine paste.
  5. Remove the lid once the pressure goes off, switch on flame again and add the coconut paste and tamarind paste and let it all boil until it forms a loose gravy like consistency.
Serve with chapatti or rice