This is a simple version of Chicken Kurma. This recipe never fails, so any new cook can try it. It goes well with idli, dosa, parotta, chappathi, pulao......
Preparation Time :10 mins | Cooking Time :20 mins | Serves: 4
Ingredients:
- Chicken - 1lb
- Onion - 1 big size chopped
- Tomato - 1 big size chopped
- Ginger garlic paste - 1 tbsp
- Green chili - 4 nos
- Sombu/Fennel seeds - 1tsp
- Coconut - 1 cup
- Almonds - 4 to 5 nos
- Mint leaves
- Chili Powder - 1 tbsp
- Dania - 1/2 tbsp
- Turmeric - 1tsp
- Oil
- Salt to taste
For Seasoning:
- Cinnamon -1 small stick
- Cloves - 4
- Bay leaf - 1
Method:
- Coarsely grind green chili and sombu.
- Grind coconut and almond to a fine paste and keep.
- Pour some oil in cooker pan and add the seasoning, then add onions, mint leaves and fry.
- Add the coarsely ground green chili/sombu, ginger garlic paste. Fry for a while and add the tomatoes.
- Add the chili powder, dania powder, turmeric, salt. Mix well. Now add the chicken, mix together and pressure cook for 1 whistle. No need to add water as the onions will leave water.
- Open when pressure is down. Add the ground coconut/almond paste and bring it to boil.
- Garnish with cilantro and serve with Roti/Nan/Rice/Pulao.
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