Last time when I fell sick,since I couldnt cook,we had food mostly from outside,mainly from a restaurant near by our house,owned by my Hubby’s colleague’s family.It was a small restaurant but the food served there was very tasty,hygienic and homely.At the opening hours,the restaurant would be practically overflowing with people..!The cuisine served was mostly Indian,Chinese,International and a few Malay dishes..!Upon asking the owner’s wife as to which was the popular dishes..she said that all Indian dishes were the ones ordered by the customers mostly.I mean the Indian dishes were the popular ones 🙂 ..reminding the popular saying..Good Food knows No Boundaries!!Soo..true!
From the most popular dishes as mentioned above,we chose Chicken Kurma.It was sooo loved by my family!We ordered it a lot of times..eversince I tasted this delicious dish,I have been wanting to try it in my kitchen 🙂 So today being a sunday,with the recipe straight from the Chefs mouth..I tried this Chicken Kurma!I must admit,it was sooooo tasty…The taste still lingers in your senses…even if the Kurma is over!Guess what?I am planning to make some more tommorw!
- chicken pieces – 1 kg
- onion – 2(large),Finely chopped.
- ginger garlic paste – 1 1/2 tbsp.
- tomato – 1 large one(finely chopped)
- red chilli pwd – 1 tsp
- turmeric pwd – 1/4 tsp.
- lemon juice- 1 1/2 tbsp.
- salt to taste
- 2-3 tbsps oil
- chopped coriander leaves/cilantro for garnish
- 1 tsp cumin seeds
- 1 tsp saunf/fennel seeds..
- 1″ cinnamon
- 2 cardamoms
- 5 tbsp grated fresh coconut
- 8 cashew nuts
Roast: (in 2 tsps oil for 5 mts)
- curry leaves – 10 leaves.
- shallots/sambar onions – 8 -10
- green chillies – 2
- chopped coriander leaves – 3 tbsp
- mint leaves – a handful.
1 Make a paste of ingredients under ‘dry roast’ and ‘roast’ by adding a few tbsps of water and keep aside.
2 Heat oil in a heavy bottomed vessel, add curry leaves and saute for few secs. Add the chopped onions and fry till transparent. Add ginger-garlic paste and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.
3 Add the ground paste and cook over medium heat for 7-8 mts.
4 Add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.
5 Serve hot with chapthis /Rice and Enjoy!