Chicken Kurma

Chicken Kurma is another beloved speciality of my mom's. I still remember those childhood days when my mom made this kurma. This is made to accompany ghee rice or coconut cream rice. Its fragrant aroma always fills the house, and even wafts down half the street (believe me). Her key ingredient is white pepper powder, which gives that added bite of flavor. You can use black pepper powder if you don't have white and also you can grind two teaspoons of poppy seeds along with coconut to get that extra richness.

The potatoes in the gravy provide extra creaminess. You can make vegetarian kurma by adding vegetables like potatoes, carrots, cauliflower or peas.

INGREDIENTS:

2 lb Chicken

2" Inch Piece Cinnamon

2 Green Cardamoms

4 Cloves

1 Small Bay Leaf

2 Tblsp Oil

2 Onions

1 Small Tomato

4 Green Chillies

2 Tblsp Chopped Coriander Leaves

2 Tsp Ginger Garlic Paste

1 Medium Potato cut into pieces

To Grind:

1/4 Cup Grated Coconut

2 Tsp Coriander Powder

2 Tsp White Pepper Powder

1 Tsp Cumin Powder

1/2 Tsp Garam Masala Powder

Salt to taste

METHOD:

  Clean and cut the chicken into medium size pieces.

   Make a smooth paste of the items given under "to grind" along with water as needed.

Heat a deep pan on medium flame. Add oil once the pan is hot enough and fry the  whole spices cinnamon, cardamom, clove and bay leaf. Then add the finely chopped onion along with a pinch of salt (this lets the onion sweat and helps brown quicker). Once it turns light brown add the slit green chillies and ginger garlic paste and fry for a minute or two.

Then add the chopped tomato and let it wilt, about 3 minutes.

Potatoes are added now and fry for a minute.

Now add the chicken pieces along with 1/4 tsp salt give a nice stir and let it turn color.

Now its time to add the ground coconut spice paste. Stir everything together and add 1/4 cup or little less water (depends how liquidy the ground paste is) and bring it to a boil. Now reduce flame and cook with a closed lid for about 10 to 15 minutes or until the chicken is cooked through. Take care and stir in between because the coconut paste tend to stick to the bottom and might burn.

Once the chicken gets cooked add more water if needed, check for salt and simmer for another 5 minutes.

Garnish with chopped coriander leaves. This kurma is an excellent combination for coconut cream rice though it can be served with chappathi or roti.