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04 February 2015

Kerala Style Chicken Kurma | Step by step recipe

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Kerala Style Chicken Kurma




Kerala style, chicken kurma with cashewnut and coconut gravy.
Prep Time: 20 minutes
Cooking Time: 40 to 45 minutes
Serves: 3 to 4
Ingredients:
  1. Chicken,medium size pieces - 350 to 400 gms
  2. Cashew nuts - 15 to 18
  3. Onion,sliced - 1 cup( 1 large)
  4. Ginger,chopped - 1 tsp
  5. Garlic ,chopped - 1 tsp
  6. Green chili,sliced - 2 ( or according to taste)
  7. Cardamom - 2
  8. Cloves - 2
  9. Cinnamon- 1/2" piece
  10. Turmeric powder - 1/2 tsp
  11. Coriander powder - 2 tsp
  12. Black pepper powder - 1/4 to 1/2 tsp
  13. Thin coconut milk - 1 cup
  14. Water - as required
  15. Thick coconut milk - 1/2 cup
  16. Garma masala powder - 1/2 tsp
  17. Coconut oil - as required
  18. Salt - to taste
To garnish:
  1. Cashew nuts-5 to 8
  2. Curry leaves,sliced - 1
  3. Curry leaves - 1 sprig
  4. Ghee or oil - as required
Instructions:

  • Soak cashew nuts in warm water for about 15 minutes.In a blender ,grind to form a smooth paste.Keep aside until required.
  • Heat oil in a pan,add onion,ginger,garlic and green chilies.Saute until onion turns golden brown.
  • Allow to cool slightly and grind to form a smooth paste,adding 2 or 3 tbsp of water as required. 
  • Heat oil in a pan,add cardamon,cloves and cinnamon.Saute until fragrant.Reduce the flame to low,add turmeric powder , coriander powder and black pepper powder.Saute for few seconds.(Stir continuously to avoid burning.)
  • Next add the prepared onion paste and mix well.
  • Add thin coconut milk,water and salt to taste.Mix well until combined.
  • Now add the chicken ,mix well.Cover and cook until chicken is done.
  • Next add the cashew nut paste and garam masala.Mix well until combined. cook for about 5 minutes or until the gravy turns thick.
  • Add  thick coconut milk and bring it to just under a boil.
  • Heat oil in a pan add the cashew nuts and fry until it turns golden brown.Drain and keep aside.

  • In the same pan add green chilies  and curry leaves.Saute for about few seconds and add this to the curry along with the fried cashewnuts.Add chopped coriander leaves ,if desired.Serve with palappam,vellayappam or idiappam.
  • NOTES
    • Adjust the quantity of green chilies according to your taste.


      3 comments:

      1. Followed you recipe and made this chicken kurma today! came out perfect. Thank you so much!

        ReplyDelete
      2. I m gonna try it today... thanks in advance for the recipe...!

        ReplyDelete

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