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Thursday, December 27, 2012,11:45 PM by
J.Sujatha

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CHICKEN KURUMA

Serves :
6

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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