Chicken Kurma recipe (1)

INGREDIENTS:

1. Chicken - 750 grams
2. Fresh shredded coconut - from 1 small coconut
3. Green chili - 50 grams
4. Chopped onion - 2
5. Chopped tomato - 2
6. Garlic clove - from 1 garlic
7. Roasted gram - 2 tablespoon (tbsp.)
8. Fennel seed - 1 teaspoon (tsp.)
9. Poppy seed - 1 teaspoon (tsp.)
10. Cumin seed - 1 teaspoon (tsp.)
11. Cashew nut - 10
12. Ginger - 1 inch size
13. Clove - 3
14. Cardamom - 3
15. Bay leaf - little
16. Cinnamon stick - small piece
17. Ghee or Dalda - 100 grams
18. Salt - as needed.

PREPARATION:

1. In a heavy pan melt ghee or dalda, add cumin seeds, fennel seeds, poppy seeds, cashew nuts, roasted gram, green chili, coconut. Roast them until the coconut turns golden brown. Cool this to room temperature. Add ginger to the roasted ingredients and grind this to thick fine paste by adding water a needed.
2. In a heavy pan melt the rest fo ghee or dalda, add clove, cardamom, cinnamon stick, bay leaf and roast them to golden brown.
3. Now add onion, tomato, garlic cloves and sauté until the onion turns translucent (golden brown).
4. Now add the chicken pieces and sauté until all the liquid evaporates. NOTE: chicken pieces will release liquid..
5. Now added the ground masala paste and sauté until oil separates.
6. Now add salt, water as needed and cook until the chicken pieces are cooked and serve.

NOTES:

1. Gpes well with idli, dosai.