Chicken Kuruma

-


Ingredients
  1. Chicken                   - 1 kilo
  2. onion                        - 3 nos (chopped)
  3. ginger -garlic paste  - 1 1/2 tbsp
  4. green chilli paste      - 2 tbsp
  5. potato                        - 2
  6. Yoghurt                      - 2 tsp
  7. cashew paste              - 3 tbsp
  8. Thick coconut milk    -1 cup
  9. Cinnamon                   - 1
  10. Cloves                         - 4
  11. Cardamom                   - 5
  12. Pepper powder             - 2 tbsp
  13. Coriander powder        - 2 tbsp
  14. Coriander leaves          - 1/4 cup
  15. Curry  leaves                - 1/4 cup
  16. Oil
  17. Salt




Preparation

  1. Heat oil in  a pressure cooker  and add cinnamon stick,cloves and cardamom.
  2. Now add ginger garlic paste, chilli paste and saute till the raw smell is gone.
  3. To this add chopped onions and saute until translucent.
  4. Add coriander powder, pepper powder, salt, chicken pieces, potato and mix well.
  5. Pour 1/2 cup of water and pressure cook for 3 whistles.
  6. Add coconut milk, cashew paste, yoghurt to this cooked chicken gravy.
  7. Allow it to come to a boil, add coriander leaves and curry leaves.
  8. Switch off the flame and Serve hot.


Comments

Post a Comment

Popular posts from this blog

Tangy Chicken Curry

-
Image
Ingredients Chicken - 500 gms Onion - 3 nos Tomato - 2 big Ginger garlic - 2 Tbsp Green chillies - 3 nos Garam Masala - 1 T sp Kashmiri chilli powder - 1 Tbsp Pepper powder - 1 Tsp Coriander powder - 1.5 Tbsp Cardamom, anise, cloves, cinnamon - 1each Salt - to taste Oil - 5 tbsp Preparation Heat 2.5 tbsp of oil in a pan and add sliced onions. when onions becomes translucent, add chopped tomatoes, green chillies & ginger- garlic crushed. When the veggies are partially done, switch off the flame & let it cool. Grind this to a smooth paste. In the same pan, add 2.5 Tbsp of oil and add ground masala. When the oil starts to separates from sides, add all spice powders one by one. Saute till raw smell goes off. Add cleaned chicken pieces and mix well. Pour one glass of water and cook for 25-30 minutes. Tangy chicken curry is ready to be served with chapathi, rice or Naan.
Read more

Bhatura & Chicken Dry Fry

-
Image
You may wonder what combination is this, but believe me it is fantastic. The items in the picture are Bhatura, Chicken masala and chicken dry fry. I used to note Chole Bhature from the Menu of north Indian restaurants. You might have also noticed the same. It is a heavy breakfast served in Punjab, Delhi and nowadays in most of the northern states. Chole Bhature is generally accompanied with curd and is served with onions, carrot / lemon pickle. I had tried  chole Bhature from restaurants several times and was searching for a perfectly light, fluffy bhatura recipe.Much to my surprise,one day I had it from one of our very close family friend Mrs. Lathika Dunsten's home. She is really a wonderful cook. We love to eat whatever she cooks in Trivandrum style, especially the beef roast. I got that perfect recipe of bhatura from her and tried. It is almost close to what i have tasted from her home.As you all know, I am more biased towards non vegetrarian dishes and hence I tried Bhatura
Read more