Sunday, 6 September 2009

Chicken Kurma....

Chicken Kurma...

This dish goes very well with butter rice or briyani rice.
I love to have it along with spicy cucumber lemon salad.. Super Yummm.....


A: Marinate
1 whole chicken (cut into 8)
3-4 tablespoons kurma curry powder
3 cloves garlic (grated)
11/2 inch ginger (grated)
1/ cup water

3 tablespoons ghee
2 inch cinnamon stick
1 star anise
2 cloves
2 cardamons seeds
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed

1 big red onion (sliced)
2 green chilies (sliced)
1 sprig curry leaves

750 ml water
4 large potatoes (cut in quarters)
2 tomatoes (cut in quarters)
200 ml Kara coconut milk
2 calamansi limes

1. Mix and marinate Part A for 1 hour in fridge.
2. Heat ghee in a big pot or wok. Add in all the spices in Part b, and fry for 30 second.
3. Add in the ingredient Part C and fry till onion turn slightly brown.
4. Throw in the marinated chicken pieces and stir well.
5. Add in the water and simmer on medium heat till meat is almost cook.
6. Mix coconut milk and lemon juice in a cup and set aside.
7. Add in the potatoes, tomatoes, coconut milk mixture and season well.
8. Cover and simmer gravy till potatoes turns soft and cook.

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