Chicken kurma

Chicken kurma

For Gravy:

Chicken - 1/2-3/4 kg , washed
Shallots/Red onion - 1 cup, sliced
Tomato - 1 cup, sliced
Turmeric powder - 1/4 teaspoon
Curry leaves - 1 string
Coconut Milk - 1 cup
Salt - to taste
Oil - 1 tablespoon
Coriander leaves - for garnishing

For Masala:
Black Pepper - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Fennel seeds - 3/4 teaspoon
Coriander seeds - 1 and 1/2 tablespoons
Dry red chillies - 6 nos
Cardamoms - 2 no
Cinnamon - 1 inch length
Curry leaves - 1 string

For Paste:

Green Chillies - 3 nos
Garlic - 2 big cloves
Ginger - 1 inch piece
Poppy seeds - 1 teaspoon (Soak in 1 tablespoon warm water for 10 minutes

Method:

1) Dry roast the ingredients given 'For Masala' for 2-3 minutes and grind it to a powder when it comes to room temperature. Keep aside.

2) Make a paste of all the ingredients given 'For Paste'. Keep aside

3) Heat Oil in a pressure cooker. Add onions and curry leaves. Saute them till onions get soft.

4) Add paste(as said in step 2) and saute for a minutes.

5) Add chicken pieces, cover and cook for 5-7 minutes. Chicken will leave out some water now while cooking. Stir in between for proper cooking.

6) Add tomato, turmeric powder and salt. Mix well and reduce the flame to low and cook the chicken for another 5-7 minutes, uncovered.
7) When you see the chicken is 3/4th cooked, add the coconut milk. Mix well.

8) Close the pressure cooker with lid and cook for 5 more minutes or cook for a whistle.
9) Now, open the lid and add the masala powder (as said in step 1). In a medium flame cook for some time.