Description
Kurma is a spiced curry sauce, mild in flavour. The sauce can be made by using either yoghurt/curd or any cream made with nuts or coconut. It can be made with combination of vegies or any non-veg item. Using chicken in this preparation is very popular. Very good combination with parotta or chapati.
| Ingredients | |
|---|---|
| 1 lb | Chicken (1/2 kg approx, cut into small pieces) |
| 2 nos | Onion (diced) |
| 1 no | Tomato (diced) |
| 2 tsp | Ginger garlic crushed |
| 1 cup | Coconut milk |
| 2 stks | Corrainder leaves (chopped for garnishing) |
| ¼ tsp | |
| ¼ tsp | |
| 1 no | Bay leaf |
| 2 nos | Cloves |
| 2 nos | Cardamon |
| 2 nos | Cinnamon |
| 2 tsp | Red chilli powder |
| 3 tsp | Corrainder /dhania powder |
| ¼ tsp | Turmeric powder |
| 4 tsp | Oil |
| 1 tsp | Ghee |
| 1 tsp | Salt (or to taste) |
| 1 cup | Water |
| 1 no | Green chilli |
Instructions
Heat oil and ghee in a sauce pan and splutter cumin and fennel seeds, also add the dry masalas like bay leaf, cloves, cardamon and cinnamon. Saute onions, green chilli and ginger garlic until golden brown. Now add chopped tomatoes to this cook until soft. Clean and cut chicken and add at this stage along with turmeric powder, red chilli powder, dhania powder and salt. Fry for few minutes until the masala coats the chicken. Add water to this, close with a light lid and cook for 10 minutes. Once done, add the coconut milk and bring to a boil and garnish with corrainder leaves. Serve with parotto or chapati.
Notes
Make coconut milk from 1/2 coconut. While grinding use 3 or 4 cashews and some poppy seeds to make it little thick and then add to the curry. This makes the curry sauce rich and thick.
| 
| 
| 
Today we tried this recipe.
Today we tried this recipe. It came out very well. Thanks and keep going..........