Chicken Kuruma Curry

Name: Chicken Kuruma Curry
Yield: 4 servings
Cuisine: British
Ingredients: 1 Baby Chicken; 2 Tbsp Coconut oil; 1 Tsp Fennel; 2 Tsp Garlic crushed; 2 Tsp Ginger crushed; 1 Stick Curry leaves; 2 Onion sliced thinly; 2 Tomato pureed; 1 Tsp Turmeric powder; 1/2 Tbsp Chilli powder; 1.5 Tbsp Coriander powder; As needed salt; 1 Tomato cubed; leaves To garnish coriander; 1/2 Cup Coconut grated; 10 Cashews (Soak in warm water for 15 minutes); 10 Shallots; 1 Green chilli

Prasel @cook_prasel

Creamy, dreamy chicken kurma — rich spices, coconut, and all the flavor vibes.

Prasel @cook_prasel

Creamy, dreamy chicken kurma — rich spices, coconut, and all the flavor vibes.

Saved

Ingredients

4 servings

1Baby Chicken
2 TbspCoconut oil
1 TspFennel
2 TspGarlic crushed
2 TspGinger crushed
1 StickCurry leaves
2Onion sliced thinly
2Tomato pureed
1 TspTurmeric powder
1/2 TbspChilli powder
1.5 TbspCoriander powder
As neededsalt
1Tomato cubed
leavesTo garnish coriander
To Grind
1/2 CupCoconut grated
10Cashews (Soak in warm water for 15 minutes)
10Shallots
1Green chilli

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Steps

1

Heat oil in kadai, temper with fennel seeds. Once it starts to splutter, add garlic, ginger.
2

Now add curry leaves, onion. Saute onion until it turns to glassy stage.
3

Add Turmeric, Chilli powder, Coriander powder. Add little salt.
4

Don't burn the masala. Keep in low flame. Now add tomato puree. Saute for a minute.
5

Now add chicken and mix thoroughly with masala. Add 1/2 cup of water, close the lid and cook until chicken done 80%.
6

Grind coconut, cashew, shallot and green chilli into fine paste.
7

Add this to chicken, close with lid and cook until chicken done completely. Do this in low flame.
8

Adjust the salt. Garnish with cubed tomato, coriander leaves.
Serve hot with Pulav or any Roti variety.
9

Yummy Tummy....