Wednesday, October 13, 2010

Chicken Kuruma

Chicken: 1 kg
Onion chopped: 2 big
Ginger: 11/2tbsp
Garlic: 11/2tbsp
Green chilli: 4-5 pcs
Tomato: 1 small
Grated coconut: 3/4 cup
Cinnamon stick: 2 pcs
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Pepper powder: 3/4 tbsp
Coriander powder: 1/2 tbsp
Turmeric powder: 1/4 tsp
Fennel seed powder: 1/4 tbsp
Water: 1/2 cup
Salt: to taste
Coriander leaves: Garnishing

Grind garlic, ginger and green chilli together and keep it aside. Heat oil in a pan, saute saute clove, cardomom and cinnamon stick, add onion and saute well. Add grinded ginger,garlic and green chilli to this. Fry till it turns golden color. Add tomato, saute for 2-3 minutes. Then add pepper powder, coriander powder, fennel seed powder and turmeric powder. Saute well until the raw smell goes. Add chicken pieces, cover and cook for 5 minutes. Grind coconut to a fine paste and add to the chicken. Pour 1/2 cup water. Lower the flame, cover and cook until the gravy starts thickening. Remove from fire. Add chopped coriander leaves. Serve hot with appam, bread, roti.