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Sunday, December 23, 2012

Chicken Kurma.

This is an south Indian Chicken Korma recipe for parotta, idli, dosa and idiyappam

Chicken Kurma

Chicken pieces- 500 gms
Onion medium minced- 2 nos
Tomato medium finely chopped- 1 no
Ginger and Garlic paste- 2 tbsp
Red chilli powder- 2 tsp
Coriander powder- 2 tbsp
Turmeric powder- 1/4 tsp
Cumin powder- 2 tsp
Fennel powder- 2 tsp
Salt to taste
Oil required
Water required
Curry and Coriander leaves
Cinnamon- 1" piece
Cloves- 4 no
Cardamom- 2 nos

Masala to grind
Coconut shredded- 1/4 cup
Cashew nuts- 6 nos
Roasted Kuskus/ Poppy seeds- 2 tbsp
Kozhi Kurma
Heat oil in a pan, when oil is hot add cinnamon, cloves, cardamom and fry for few secs. Next add minced onion and curry leaves, fry till onions turn pink. Add ginger and garlic paste fry till raw smell leaves.
Now add the chicken pieces and fry till chicken pieces turns pale. Add tomatoes to the chicken and cook till tomatoes are mashed. Add red chilli powder, turmeric powder, coriander powder, cumin powder, fennel powder and salt to the chicken and saute for few secs. Now add the ground masala paste and required water. Bring the gravy to boil and cook the chicken on low heat until chicken is tender and gravy is slightly thickens. Garnish Chicken Korma with coriander leaves and serve along with parota, idli, dosa, idiyappam etc.
Chicken Korma

1 comment:

Hamaree Rasoi said...

Kurma looks simply mouthwatering and delicious.