CHICKEN KURUMA

Serves :

Preparation Time :

20 minutes

Cooking Time :

45 minutes

Preparation Method :

Blend the garlic, ginger, chillies, coriander seeds, salt, water and half the almonds with one onion until smooth.
Place the pieces of chicken in a non-metallic dish. Spoon the mixture over them, mix well and set aside for an hour.
Heat the oil in a pan, add the remaining onion with cardamoms, cloves and cinnamon, fry until the onion is soft. Add the chicken and marinade, fry until dry.
Add the yogurt, stirring until absorbed. Cover the pan and simmer for about 20-25 minutes, add little water if needed.
Place the remaining almonds, the cream and saffron with its infused water in a blender or food processor and blend until smooth.
Stir into the chicken and check the seasoning. Cover and simmer for about 5-7 more minutes or until the chicken is tender.
Serve garnished with chopped fresh coriander.

INGREDIENTS

750 grams chicken pieces, skinned
150 grams natural yogurt
50 ml IDHAYAM Sesame oil
150 grams onions, chopped
150 grams single cream
2-3 garlic cloves
1 inch piece fresh root ginger, chopped
2-3 green chillies, chopped
1 tablespoon coriander seeds
Salt, to taste
4 teaspoon water
50 grams almonds
Few saffron strands, soaked in 1 tablespoon warm water
5-6 cardamom pods
6 cloves
1 inch piece cinnamon stick
2 tablespoons chopped fresh coriander, to garnish

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