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| Chicken kuruma |
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| Written by Sharmini | |
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Ingredients: 1. 400-500gm Breast chicken (legs or thighs if preferred) 2. 2 Medium Onions (minced) 3. 1 inch Ginger (ground) 4. 2-3 cloves Garlic (ground) 5. 1 Green Chilli (ground) 6. ½ tsp Turmeric Powder 7. ½ tsp Pepper Powder 8. 1 tsp Fennel Powder 9. 1 tbsp. Coriander powder 10. 2 tbsp. Yoghurt 11. 250 ml Creamy coconut milk 12. 1 tbsp Cashew nut (grind finely) 13. A handful Mint/ Coriander leaves minced 14. 2 tbsp Sunflower oil 15. 1 tbsp Butter /ghee Method: • Heat the oil and ghee in the saucepan. • Put in the onions and fry till golden brown. • Add the ground ginger, garlic and green chilli(grind together) and keep frying till golden brown • Remove the sautéed mixture and keep aside to cool. • Grind the sautéed mixture and put it back in the saucepan. Then put in the chicken pieces and sauté for some time till the chicken changes colour. Add turmeric, pepper, coriander powder and salt and fennel powder. Fry for sometime. • Blend the yoghurt and mint together and add to the chicken. Cover and cook on a low flame for 15 minutes. • Powder cashew nuts in the dry grinder. • Mix the coconut milk and cashew nut powder together and make a smooth paste. • Pour this mix into the chicken kuruma and cook for a further 5 minutes. • Serve hot and garnish with a few sprigs of mint or coriander leaves. |
