Madras Chicken Kurma

Madras Chicken Kurma

Ingredients :

Chicken 1 kg Skin removed and cut

Onion – 4 to 5 Chopped

Tomato – 6 nos blanched and skin removed

Sombu  (Fennel Seeds) – 2 spoons

Green chillies – 8 to 10 nos

Curry Leaf – As required

Coriander –  Generous amount

Coconut – ½ shell

Cashew nut - 10 kernels

Bay Leaf – 3 to 4 nos

Cardamom Pods – 3 to 4 nos crushed

Cinnamon Sticks – 3 nos

Ginger Garlic paste – 1 ½ spoons

Oil – As required (Virgin Ground nut oil or Gingeley Oil)

Salt – To Taste

 

Method

Clean the chicken well sprinkling generous turmeric powder wash well  dry and keep it aside,  Make a paste of the  coconut , cashew, green chilli and fennel seeds,  in a Kadai or a Thick bottom pan add oil when the oil is hot add chopped onion and cook until soft and golden brown now add ginger garlic paste and cook , remove the skin of the blanched tomato and fine chop the tomato add to the ingredients and cook now add the chicken pieces and mix well when the chicken is sealed it forms a white texture now add the coconut, cashew chilli paste mix well and then add 3 cups of water when the gravy is boiling cover the kadai/pan and leave it for 20 mins depending on the temperature you can simmer the heat level, once the oil start to split it indicates the dish is ready check the meat and if required cook for few more minutes and finish with the chopped coriander leaves,

 

The Chicken kurma can be had with steamed rice, idly or kal dosa.