April 20, 2012

Creamy Chicken Kuruma


Chicken-1 kg
Tomato-2 chopped
Onion-2 chopped
Green Chillies-2 chopped
ginger garlic paste-1 tbsp
Chilli powder-1 tbsp
Coriander powder-2 tbsp
Garam masala-3/4 tbsp
Salt to taste
Coriander leaves- to garnish

To grind to smooth paste:

cocunut-4 tbsp
Cashew nut-3 tbsp
Fennel-2 tbsp

to temper:

bay leaf-1,cloves-1,cardamom-2,cinnamon-1 inch stick


1.Heat oil in a pressure cooker and add the items under to temper and fry.Then add the ginger garlic paste and fry till the raw smell goes.
2.Then add the chopped onions and saute till it becomes transparent.Then add all the masalas and the ground mixture and fry for a min.And allow to cook till the oil oozes out.
3.Then add the chicken pieces and mix well with the cooked masala.Add water till the chicken gets immersed.Then add the chopped tomatoes and salt.Cover the cooker and keep it for about 5 whistles or less(depends on the chicken)
4.Once the pressure is released,Open the lid and add the chopped coriander leaves.If the curry is watery allow it on low flame til it reaches the necessary consistency
          Serve hot with roti/rice/parotta/dosa
  • For very good taste cook everything on low flame.
  • Adding tomato at the final stage gives a different taste,you can add it first itself if necessary

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