|Nilgiri Chicken Kurma|
Chicken- 1/2 kg( 1 pound)
Onion medium- 2 nos( finely slice 1 onion and roughly chop the other onion)
Green chilli- 4 nos
Whole dry Red chilli- 4 nos
Coriander powder- 1 tbsp
Turmeric powder- 1/4 tsp
Ginger and Garlic paste- 2 tsp
Coriander leaves- 1/2 bunch
Coconut shredded- 1/4 cup
Poppy seeds- 1 tbsp
Thick Curd- 4 tbsp
Oil- 4 tbsp
Salt to taste
Cinnamon- 1/2" piece
Cloves- 3 nos
Cardamom- 2 nos
|Nilgiri Chicken Korma|
Clean and wash the chicken pieces.
In a large bowl whisk curd and turmeric powder.
Soak the chicken pieces in the curd mixture for 30 mins.
Grind together roughly chopped onion, green chillis, red chillis, coriander leaves, coriander powder, ginger- garlic paste, shredded coconut and poppy seeds to a fine paste.
Heat oil in a pan , when oil is hot add the cinnamon, cardamom and cloves, fry the spices until the aroma rise.
Now add the sliced onions and fry until onions turn brown.
Add the ground masala paste and fry on medium heat until the oil separates on the sides of pan.
Add the chicken along with curd to the frying masala paste. Stir fry until the chicken turns pale white in color.
Add required water to the chicken, season the gravy with required salt and cook on low heat until the chicken pieces are cooked and tender.
Garnish the Nilgiri chicken Korma with curry leaves and serve hot with Steamed rice, Chapati, Parotta or with Idli, Dosa.