Onion (large) – 1 finely chopped
Tomatoes (medium) – 1 finely chopped
Green chillies – 2
Ginger-garlic paste – 1 tbsp
salt to taste
water generous amout
Grind it into paste:
Poppy seeds / kasa kasa (soaked) – 1tbsp
Coconut fresh – ¼ cup
Cashew nuts – 1 tbsp
Green chillies – 4
Chicken – 500gms
Curd / yogurt – ¼ cup
Turmeric powder – 1tsp
pepper corns (crushed) – 1 tsp
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Fennel seeds – 1 tsp
Curry leaves – 1 strands
Cinnamon – 4 sticks
Cardamom – 3
Cloves – 6
Bay leaves – 2
Cilantro (few) – finely chopped
Mint leaves – finely chopped
In a blender, add Coconut, cashew nuts, green chillies, fennel seeds and make a paste by adding little amount of water.
Heat the oil into the pan, allow mustard to spluttered and add all the other ingredients listed below the “tempering”.
Now add the chopped onion and cook it for 2 minutes until it get soft.
After that add the ginger- garlic paste and saute it for another 2 more minutes until the raw flavor goes away.
Add chopped tomatoes saute it for a 5 minute.
Now add the marinated chicken, grounded paste and generous amount of water to the pan and cover it with the lid and cook it for 15 minutes until the chicken gets tender.
Now garnish with cilantro, mint and curry leaves.
Serve hot and enjoy it.
Chennai Chicken kurma goes well with parathas, chappathi, idly, dosa, rice and especially with appam and iddiyappam (rice noodles) in Tamil nadu.