FARAH'S CHICKEN KURMA




                                        Im proud to call this my own. I have come across various Kurma recipes .........all fantastic ones................. given to me by friends and family members. Iv even posted a chicken kurma recipe before. Thats the 'white' version. I've been cooking for many years now...............changing it a bit here and there each time.............................and over the years Iv just changed and perfected the recipe to suit my family. This is very slightly red in colour because of the chili powder.

                                        My recipe is extremely kid friendly.................. its mildly spiced. If you want to make it spicier just increase the green chilies. Don't increase the chili powder, or it will become too red like chicken curry.

                                         Its delicious and my go-to chicken dish every weekend when the kids are at home. Even though its mild it is filled with flavour. I usually don't like to add cashewnuts and almonds since it becomes too rich. We usually eat it with ghee rice, but you can pair it with Parathas or Idyapam as well. 
The consistency too is perfect. Not too thick and not watery. 




INGREDIENTS:
oil
chicken - 1/2 a chicken

cinnamon - a small 2 inch stick
cloves - 3
cardamom 2
onions, sliced - 2
tomato, chopped - 1/2
potatoes, peeled and cut into 4 - 2 big
ginger garlic paste - 3 tbsps
green chillies, slit - 2
chili powder - 2 tsps
evaporated milk - 1/2 cup
water- 1.5 -2 cups
coconut milk - 1/2 cup
fresh coriander leaves/ mint leaves, chopped - 2 tbsps
pandan/ screwpine leaves, knotted  - 2 (optional)
cashewnuts - 5(optional. see notes below)
almonds - 5 (optional.see notes below)
lime - 1/2 (optional)

PROCESS:
  • In a large wok heat some oil and add the cinnamon, cloves and cardamom.
  • then add the onions and green chilies and saute nicely. be generous with the oil and let the onions brown lightly.
  • next add the ginger garlic paste and saute for a minute or so till nice and fragrant.
  •  add the chicken pieces and saute for a few minutes till the chicken changes colour. add salt.
  • add in the chili powder and saute. add the potatoes,
  • next add the tomatoes. close with a lid and cook for a few minutes till the tomatoes have cooked well and it becomes mushy.
  • add the evaporated milk and half the water. stir and close. let it simmer for about 10-15 minutes or till the chicken and the potatoes have cooked through. stir occasionally
  • add the coriander leaves, coconut milk and the water. simmer till a good consistency is reached.
  • switch off the flame and squeeze in the lime juice if you want.
  • chicken kurma is done.

notes:
  • I use evaporated milk because its less fattening than coconut milk, but if you cannot get your hands on evaporated milk you can just use more coconut milk,
  • Its full of flavour already. But if you want to make it more rich just soak the almonds and cashewnuts in hot water. Remove the skin of the almonds. then using very little water make a  smooth paste of the almonds and cashewnuts in a blender. Add it to the kurma along with the coconut milk and let it simmer.


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