Chicken Kurma/Korma

I made some slight variations by adding a few drops of lemon juice instead of those fat, juicy tomatoes.

Ingredients:
Chicken pieces - 750 gm.
Onion - 1 cup (finely chopped)
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Green chilies - 5 (slit lengthily)
Chili powder - 1 ½ tsp.
Coriander powder - 3 tsp.
Turmeric powder - ½ tsp.
Salt
Oil
Lemon juice - a few drops
Fresh coriander and mint leaves to garnish

Whole Spices:
Cinnamon - 1 stick
Cloves - 2
Cardamom - 2 (crushed)
Bay leaves - 2

To grind:
Grated Coconut - from ½ a coconut.
Cashew nuts - 10 (Soak in hot water for 20 minutes)
Poppy seeds - 1 tsp. (soak in hot water for 10 minutes)

Method:
Heat oil in pan. Add all the whole spices and let it jump.
Add onions and fry till golden color.
Add ginger and garlic paste and fry.
Add green chilies and sauté for a minute.
Add red chili powder, coriander powder and turmeric powder. Mix well.
Add chicken and sauté.
Now add 2 cups of water and salt. Let it cook by covering it with a lid.
Meanwhile grind coconut, poppy seeds and cashew nuts into a paste.
Once the chicken is fully cooked, add the ground paste and mix well.
Let it cook in low flame for 2 minutes. Remove from heat.
Garnish with coriander and mint leaves (which I didn’t add).
When you serve, add the lemon juice and mix well and serve.
Serves as a good side dish for rotis and chapthis.
Recipe source: Replacement with lemon juice from my husband's own recipe collection.
Note: Instead of lemon juice you can also add tomatoes.After frying onions add tomatoes and continue the method.

Posted in: Chicken, Kurma