Wednesday, May 27, 2009

Chicken Kurma


1 kg chicken, cleaned & cut into pieces
5 medium sized tomatoes
1 cup chopped onions
1 1/2 tsp. ginger garlic paste
1/2 tsp. turmeric powder
2 tbsp oil
2 tbsp ghee
2 tsp salt
2 hard boiled eggs, halved
Coriander leaves for garnishing
Grind together to a fine paste:
1 cup grated coconut
5 red chilies
1 tsp. coriander seeds
1 tsp. whole black pepper
1 tsp. cumin seeds
1 tsp. poppy seeds (khus khus)
1 inch piece cinnamon
2 cloves
  1. Heat oil and ghee in big bottomed vessel. Add the onions and when they turn golden brown add the ginger-garlic paste. Fry for few minutes.
  2. Now add the chicken pieces and fry for about 5 minutes. To this add turmeric powder, tomatoes and fry for 10 minutes or until the tomatoes are soft.
  3. Now add the ground paste. Cook on low heat for about 30 minutes or until the raw smell disappears and the chicken is tender.
  4. Garnish with boiled eggs and fresh coriander leaves. Serve with rice, chapathi or paratha. Serves: 4
    Preparation time: 45 minutes


Gulmohar February 5, 2010 at 5:59 PM  

Delicios kurma..
Thanks for visiting Collaborative curry

Simply Life March 5, 2010 at 5:13 AM  

oh yum! this looks so good!!!

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