• Kerala Chicken Kuruma

    Ingredients

        2teaspoonoil/ghee
        3cloves
        3cardamoms
        3cinnamonsticks
        1teaspoon Kashmiri red chilli powder
        1/2teaspoonsalt(ortotaste)
        500gchicken,cutintomediumsizepieces
        1cup(100ml)water
        1/4teaspooncardamompowder(elaichi powder)
        2 teaspoon chopped coriander leaves
        2tablespoon(30g)brownonionpaste
        2tablespoon(30g)ginger-garlicpaste
        1tablespoon(15ml)cashewnutpaste
        2 tablespoon curd / yogurt

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    Methods

    For brown onion paste:
    Heat 1 tablespoon oil on a medium heat. Fry 2 chopped onions till golden brown (approximate frying time 12 minutes on a medium heat) and make a smooth paste in a mixer. Do not add water while grinding. Keep aside.
    Forcashewnutpaste:
    Soak 10 cashew nuts in 2 tablespoon water for 2 hours and make a smooth paste in a mixer.
    Final preparation:
    1.Wash and clean chicken pieces. Drain out water thoroughly.
    2.Heat 2 teaspoon oil / ghee in a wide pan on a medium heat. Fry cinnamon, cardamom and cloves until fragrant and light brown color.
    3.Add brown onion paste, ginger - garlic paste, cashew nut paste, yogurt, Kashmiri red chilli powder, salt to taste, chicken pieces and 1 cup water (100 ml). Mix all the ingredients well. Cover with a tight lid and cook on a low to medium heat for 40 - 45 minutes or until chicken pieces softens / gravy thickens / fragrant. Switch off the heat.
    4.Sprinkle cardamom powder and mix well. Decorate with chopped coriander leaves and serve with any Indian breads (Naan / Rotis / Chapati) or Pulao / Rice of your choice.