Saturday, December 20, 2014

Chicken Kuruma | Chicken Gravy | Chicken Recipes

When it comes to chicken curry, I mostly make mom's varutharacha chicken curry which I posted here.  My friend gave me this yummy chicken kuruma recipe and it goes very well mainly with tiffin. It resembles the taste of the salna we get in hotels for Parotta. This is also one of my family favourite chicken dish which I make. Off to the recipe:

Ingredients:
Chicken - 1/2 Kg
Small Onion - 10
Big Onion - 1
Tomato - 2 
Green Chilli - 1(Slitted)
Mint Leaves - Very little(5 to 8 leaves)
Coriander leaves - a handful 
Ginger Garlic Paste - 1 tbsp 
Turmeric Powder - 1/2 tsp 
Chilli Powder - 1 tsp 
Coriander Powder - 3/4 tsp
To Temper
Oil - 1 tsp
Clove - 4 to 5
Cinnamon - 1 inch piece
Start Anise - 1/2
Cardamom - 2 to 3
Khus Khus - 1/2 tsp
Bay Leaf - 1
To Grind
Coconut -1/2 Cup
Fried Gram(Pottukadalai) - small handful
Cashew Nut - 10 to 15
Whole Pepper - 1 tblsp 
Fennel Seeds(Sombu) - 1 tsp
Method:
1. Grind the items under 'To Grind' to a smooth paste by adding water.  Chop the onions and tomato finely. Clean the mint and the coriander leaves.
2. Meanwhile, in the cooker pan add some oil and allow items under 'To Temper' to crackle. Sauté it in medium flame to avoid burning. Now add the small onions and chopped big onions. Allow it to cook by adding a little salt. Once the onion turns transparent, add the Tomato and sauté well until it mashes. Finally add the mint leaves, coriander leaves, slitted green chilli and ginger garlic paste. Sauté everything in low flame
3. After the onion and tomato shrinks and cooks well, add the turmeric powder, chilli powder and coriander powder. Mix it well and add the cleaned chicken pieces. Sauté it for few mins until the chicken starts to leave water.
4. Add enough water for the chicken to cook and pressure cook it for 2 to 3 whistles.
5. After the pressure releases, add the ground paste and bring it to a rolling boil and switch off the flame. Garnish with coriander leaves.
The yummy chicken kuruma is ready to be served with idli, chapathi or parotta.


Points to remember:
  • Since we are adding green chilli, red chilli powder and pepper, adjust the spiciness as per your tolerance level.
  • This gives a delicious flavour when we give some resting time before serving.
Warm Regards,
Happy's Cook - Divya

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