Chicken Kurma–Kerala Style

Ingredients:(Serves 4 - 6)

Chicken                                       --   1 lb
Ginger                                          --   2 tsp, thinly chopped
Garlic                                           --   4 cloves, thinly chopped
Cinnamon sticks                      --   ½  inch piece
Cloves                                          --   3
Onions                                         --   3 medium size
Green chillies                            --   5 - 6
Coriander Powder                   --   2 tsp
Potato                                           --   2 medium size (optional)
Fennel seeds                              --    ½ tsp
Shredded coconut                   --    ½ cup
Cashew nuts / poppy seeds --   6 nuts / 2 tsp poppy seeds
Coriander leaves                     --   a handful , chopped
Salt                                                --   as required
Oil                                                  --   as required

Preparation:

Soak the cashews/poppy seeds in half a cup of water for about half an hour.

Clean and cut the chicken into medium size pieces. Cube the potatoes and keep aside. Chop the onions, green chillies, ginger and garlic.

Heat oil in a pan. Add the cinnamon sticks and cloves and fry for few seconds. Add the chopped ginger and garlic and fry for a minute. Now add the thinly sliced onions and green chillies.Add salt. Saute until mushy.

Add the coriander powder and saute for a minute or until the raw smell goes off.Add the cubed potatoes and cut chicken and mix well. Let it cook on a medium flame until almost done.

Meanwhile grind the cahews/poppy seeds and keep aside. Grind the coconut and the fennel seeds into a smooth paste and keep aside.

Add the ground mixtures to the chicken and mix well. Bring it to a boil. Do a salt check and garnish with coriander leaves.

Serve hot with any breads - idyappam / pathiri / chapathi or Ghee rice.

Recipe Courtesy: Amma