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PrintKOZHI KURUMA (CHETTINAD CHICKEN KORMA)
Serves :
4
Preparation Time :
Cooking Time :
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Preparation Method :
- The Tempering: Put the oil and butter in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
- Add the onions and tomatoes and sauté for a few minutes.
- Sprinkle the turmeric powder and mix well. Add in the chicken pieces. Stir well and cook uncovered for 5 minutes or until the chicken turns light brown.
- Pour in kuruma sauce. Add garam masala and a cup of warm water with cardamom powder. Cook covered over low heat, till chicken is tender.
- Add the coriander leaves and simmer to low flame for few minutes before serving. Serve warm.
INGREDIENTS
- 1 kg chicken
- 200 grams finely sliced onions
- 100 grams chopped tomatoes
- ½ teaspoon turmeric powder
- Salt, to taste
- 1 teaspoon garam masala powder
- ½ teaspoon powdered green cardamom
- 1 tablespoon minced fresh coriander leaves
- Kuruma sauce, ground to creamy consistency
- 200 grams ground fresh desiccated coconut
- 50 grams roasted chana
- 10-12 almonds, blanched, peeled and chopped
- 1 teaspoon cumin seeds
- 4 small slices fresh ginger
- 2 garlic cloves, roughly chopped
- Green chilies, to taste, roughly chopped
- 2 tablespoon white poppy seeds
- 2-3 cinnamon sticks
- 1 teaspoon fennel seeds
Tempering
- 1 tablespoon butter
- 15 ml IDHAYAM sesame oil
- Few curry leaves
- 1 bay leaf
- 3-4 cinnamon sticks
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
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