Celebration of flavors
Chicken Kuruma(Korma)- Mildly spiced Chicken curry with ground coconut and fresh herbs.
In a true blogger style let me start this post with an apology for the no activity period on my blog. I decided to get fitter and more social. My absence from the blogosphere was due to my busy evenings spent gymming 🙂 and less healthy weekend parties.
Chicken with coconut is a match made in heaven and those who are in doubt should definitely try this :). During my childhood I have had chicken cooked with coconut milk but chicken with freshly ground coconut was not something my mother made. Until a few years ago , I was completely oblivious of the existence of chicken curries with coconut paste. I just had to taste it once to conclude that this was an association that was going to last forever .Since then various recipes of chicken curries with coconut in its numerous forms has found a special place in my kitchen.
A south Indian vegetable kuruma which I have learnt from a recipe book is the inspiration for this Chicken Kuruma.
Serves 4
Ingredients
- 500 gm chicken, medium sized pieces
- 1 cup finely chopped Onions
- 1 Tomato finely chopped
- 1 tsp of ginger garlic paste
- 1 tsp of red Chilli powder
- 1/4 tsp of Turmeric powder
- Salt to taste
- 2 tbsp of Oil
- 1 sprig of Curry leaves
- Chopped Coriander leaves for garnish
Dry roast:
- ½  tsp of Fennel seeds
- 1 tsp of white Poppy seeds
- 1 small piece of Cinnamon
- 2 Cardamom pods
To Grind
- 2 tbsp of fresh grated Coconut
- 1 tbsp of roasted Chickpeas
- 2 green Chillies
- 2 tbsp of chopped Coriander leaves
- 3-5 mint leaves
Method
Heat oil in a pan. Add chopped onions, curry leaves and ginger-garlic paste. Sauté it until onion starts to brown. Add chopped tomatoes along with the dry spice powders and sauté for 5 -7 minutes.
Make a smooth paste of the ingredients listed under ‘dry roast’ and ‘To Grind’. Add the ground paste to the onion mixture and cook on low for about 8-10 minutes. Add chicken pieces along with salt and mix well. Sauté chicken with the spices for about 5-8 minutes. Add about 2 cups of water and cook until chicken is tender and sauce is of desired consistency.Remove from heat. Garnish with chopped coriander leaves. This can be served with plain rice ,roti or even pulav.
cooking guilty pleasures 