CHICKEN RECIPES / CHICKEN KORMA / KURMA

INGREDIENTS: To serve 5 people

1. Chicken – 1/2 kg
2. Potatoes – 1 to 2 small
3. Capsicum – 1 (kudai milagai)
4. Onion – 1
5. Ginger garlic paste – ½ teaspoon
6. Turmeric powder – 1 pinch
7. Chilli powder – 2 tablespoon
8. Coriander powder – 1 tablespoon
9. Pepper and cumin  powder – 1 teaspoon
10. Curry leaves – small amount
11. Spices like saunf (sombu) - 1 pinch, cloves - 3 (krambu), cinnamon - 1 (llavanga pattai), elaichi - 2 (yellakai)
12. Cooking oil – 3 tablespoons
13. Coconut oil – 4 drops
14. Lemon – 1 teaspoon juice
15. Salt to taste

TO GRIND:

1. Scraped coconut – 1-1/2 cups
2. Khus khus – 2 pinches
3. Tomatoes – small- 4, big – 3

The above first and second items should be ground separately and tomatoes should be ground separately.

METHOD:

1.  Wash the chicken pieces with turmeric powder and keep it aside.  Washing in turmeric powder will let the raw smell go off.

2.   Heat the pan and pour the cooking oil.  When it gets hot, add ginger garlic paste , curry leaves, scraped onion, capsicum, potato and stir it well.

3. After they get brown in colur, add chicken pieces and fry them in oil for 5 to 10 mins.

4. Now add the turmeric powder, chilli powder, coriander powder, pepper and cumin powder and salt to taste.

5. Add some water and the ground tomatoes to it and close the lid of the pan.

6.  Pressure cook it for 5 to 6 whistles.

7.  After 15 mins, open then pan and add the ground coconut , lemon juice and coconut oil to it and stir them well.