Chicken Kuruma

Chicken Kuruma

Cooking Time

Preparation Time : 25

Cook Time : 25

Total Time : 50

Ingredients

Serves 5

  • Chicken 250 gms

  • Big Onion 1 nos

  • tomato 1 nos

  • Ginger Garlic paste 1 tsp

  • Coriander leaves 1 sprig

  • turmeric powder 1/4 tsp

  • Salt 1 pinch

  • To grind to a paste : Coconut 1/4 cups

  • Green chilly 1 nos

  • Fennel seeds 1 tsp

  • Red chilli powder 1 tsp

  • Coriander powder 2 tsp

  • Poppy seeds 1 tsp

  • Cashew 3 nos

  • To temper : Oil 1 tbsp

  • Bay leaf 1 nos

  • Cinnamon 1/4 tsp

  • Cloves 2 nos

  • Cardamom 1 nos

  • Curry leaves 1 sprig

  • garlic 1 nos

Directions

  • 01

    Add a tsp of oil and first roast green chilli then add along with ingredients listed under ‘to grind’ add little water and grind to a slightly smooth paste,Set aside.

  • 02

    Clean chicken and rinse it well add turmeric powder and set aside.In a pressure cooker, heat oil add the items listed under ‘to temper’ let it splutter then add garlic,onion tomato,ginger garlic paste and saute well till raw smell leaves.

  • 03

    Now add chicken and saute till color and texture changes.Add required salt.Make sure to saute atleast for 5-7mins.Add 2 cups water and pressure cook for 4-5 whistles in low medium flame.Once pressure releases open and make sure the chicken pieces are cooked to soft .Now add coconut paste.

  • 04

    Let it boil, adjust salt at this stage.Let it boil for a good 10 mins.

  • 05

    Once oil separates and when chicken is nicely blended with the gravy, add coriander leaves and switch off.

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