Chicken Kurma -South Indian Style Chicken Kurma

Be it with hot and fluffy idlys or  roti,chicken kurma pairs very well.In our households its mostly made for breakfast to accompany with idlys.But I make it for lunch or dinner as my kids like to have it with rice also.
This chicken kurma doesn't need much of spices and ground coconut and green chilly paste is used.This is my family recipe which I had noted down in my recipe booklet long time back.Last week I made this for our lunch and the left over kurma we had it with idly for dinner.Off to the recipe.................

                                                                    

                                                            
                                                                                                     Chicken Kurma-South Indian Style

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   Basic Information

   Preparation time ~ 20 minutes
   Marination time ~ 30 minutes

   Cooking time ~ 30-35 minutes

   Serves ~ 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken(with bone or boneless)	1.5 lbs
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Coriander powder/dhaniya podi	2 tsp
Curry leaves/karivepillai	1 -2 sprigs
Garam masala powder	1/2 tsp
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	3 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Green cardamom/ellakai	1
Black stone flower/kalpaasi	a small piece

  
 Fry and grind it to fine paste

Ingredient	Quantity
Coconut(grated)	6 tbs
Green chilly/pachamilagai	7-8
Fennel seeds/sombu	1.5 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	5-6(whole)
Roasted gram dhal/pottukadalai	1 tsp

  

 For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/2 tsp

  Method 

• wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes..

• Meanwhile heat a pan with 2 tsp of oil and fry green chilly,fennel and poppy seeds.Then add the grated coconut and fry it for a minute without changing the color.Finally add the cashews and roasted gram dhal,give it a mix.Put off the flame and after cooling grind it to a smooth paste along with water and keep it aside.

• Now in a pan heat the rest of the oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the chopped tomato and cook it until mushy.

• Add the marinated chicken and fry it for 2-3 minutes or till the color of the chicken changes.Add the coriander powder and salt.Cook it in a medium flame for 2-3 minutes.

• Now add the ground paste and mix it well.Add around 2 cups of water and cook it covered in a medium flame for 20-25 minutes or the chicken becomes tender.Stir it in between 3-4 times.

• Finally sprinkle some curry leaves and coriander leaves.Put off the flame and add the lemon juice and mix it well.

• Serve it with idly,roti or rice.

• The color of the kurma needs to be in the lighter shade so don't use too much of turmeric powder and tomato.
• The same recipe can be followed to make mixed veggie kurma or potato kurma.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.

Enjoy.................

This recipe is off  to Cook Book Challenge for August,Week #1.

Posted in: Cook Book Challenge,Non-vegetarian