Ingredients
Scale
For the Kurma Masala Paste
- 2 tablespoon Peanut Oil
- 100 grams Fresh Shredded Coconut (half a big coconut)
- 2 teaspoon Fennel seeds (Sombu)
- 1 teaspoon Poppy Seeds (Khuskhus)
- 2 teaspoon Roasted Bengal Gram Dal (Pottu kadalai)
- 12 Green Chilllies
- 5 Cashewnuts
- 1 inch Ginger
- 10 cloves Garlic
Other Ingredients
- 2 teaspoon Peanut Oil
- 2 small pieces Cinnamon
- 1 Bay leaf
- 2 Onions, finely chopped
- 3 tomatoes, finely chopped
- 1 1/2 teaspoon Salt
- 5–6 sprigs coriander leaves
- 500 grams Chicken with bone
Instructions
For the Kurma Masala Paste
- Take a heavy pan and add in 2 tablespoons of oil. Add in all the ingredients for the kurma masala paste at once. Fry till the coconut is browned and the mixture becomes very fragrant. Remove from heat and let it cool. Grind to a smooth paste in a blender. Add upto 2 cups of water while grinding the masala. Set aside.
For the Kurma
- Heat oil in a pan and add in the bay leaf and cinnamon. Add in the onions and fry till the onions are soft.
- Add in the chicken and fry for two minutes. Add in the tomatoes and the ground masala. Add in the salt too. Add 1 cup of boiling water to the pan.
- Cover the pan and let it cook in low flame for 30 minutes. Stir every 5 minutes once to avoid scorching at the bottom. Switch off the flame and garnish with chopped coriander leaves.
- Serve with idli, dosai, aappam or chapati.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Gravy, Side dish
- Cuisine: Tamilnadu, Chettinad, South Indian