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Chicken Kurma

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Chicken Kurma

	4.0 Stars based on 202 Reviews
Author : archana...	Published On : Jan 8, 2009
Preparation Time: 7 min	Recipe Type : NonVeg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Chicken

Description : This dish contains coconut and spices blend gravy and is very delicious when eat with pratha or rice. This recipe is been cooked by my great grandmothers and pass on over the years.

Recipe of Chicken Kurma
Ingredient Name	Unit	Quantity

Almonds	number	5-6
Bay Leaf	number	1-2
Black Pepper Corns	number	5-6
Black Pepper Powder	tsp	1/2
Chicken	pounds	11/2 - 2
cinnamon	0	3
cloves	0	3
Corriander leaves	cup	1/2
Fresh / frozen Grated Coconut	cup	3/4
Garam masala	tsp	1-2
Ginger Garlic Paste	tbsp	1
Green Cardamom	0	3
Green Chilli	number	2-3
Khus Khus (poppy seeds)	tbsp	1
onion (Gravy) (sliced)	0	1
Onion Chopped (Masala)	0
Red Chilli Powder	tbsp	1
salt	to taste
Tomatoes	0
turmeric	tsp	1/2
Yougurt	cup	1
Directions \| How to make Chicken Kurma

Their are two parts in this preparation. The first part is marination and the second part is masala required for making Kurma. For Marination: Cut chicken into pieces and then apply turmeric, salt, redchilli powder, yogurt, pepperpowder, ginger garlic paste ,Garam Masala. Mix well and marinate for atleast 30 mins. In the meantime make the Masala: In a pan put coconut, onions, 2 each of cloves, cardamom, cinnamon, 1 bayleaf, khus khus, almonds and roast all these ingredients till coconut and onions turn slight brown. Then allow it to cool and blend in mixer or blender along with coriander leaves, green chillies and tomatoes. Make the paste and keep it aside. For making Kurma: It can be made in pressure cooker or pan. I prefer pressure cook. Heat some oil in cooker and then add left over whole garam masala. Then put onion and salt fry till it turns slight brown then add masala paste and saute for 2-3 mins. Then add the Marinated chicken to it and 3/4 cup water and mix. Adjust seasoning to your taste and close the lid and cook on medium pressure. If using Pressure cooker give 3 for chicken and 4-5 whistle for mutton. If using pan cook till the gravy changes its color to light brown color and also the till the meat is cooked. If same recipe using for making sukha Chicken or Mutton. Prepare the same way but add just 1/2 cup water and then in wide pan put the kurma and keep on medium high heat and keep stiring till the consistency desired. Tips: The chicken can also be substituted with mutton. And also the same recipe can be used by Vegetrains simply be substituting Boiled kala channa with chicken/ mutton. One can also make the kurma thick and then in wide open pan fry it and make it as sukha chicken / mutton fry. It tastes awesome. If using Kala Channa Dal for the same preparation. soak kala channa overnight. then boil kala channa dal in pressure cooker along with turmeric, tomatoe, hing. and then drain the water aside and continue the from making masala paste. Since it is not marianted add the marination masala directly after adding onions to pan and then put channa and rest is same.
	Serving Ideas
	Can be served with Rice or Jeera Rice or dosa or any kind of parathas

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Chicken Kurma

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