Chicken Kurma
Non-VegChicken simmered in a fragrant coconut-milk gravy with ground poppy seeds, cashews, and whole spices.
- Prep time
- 30 min
- Cook time
- 35 min
- Total time
- 65 min
- Servings
- 6
- Difficulty
- Hard
CategoriesCurry
Ingredients
- 1 kg Chicken curry
- 2 Tablespoons Poppy seeds
- 2 inches Cinnamon
- 8 Cardamom
- 2 Tablespoons Coriander seeds
- 2 Cashew nuts
- 10 Cloves
- 2 inches Ginger
- 1 Coconut
- 30 Small (shallot) onions
- 2 Garlic cloves
- 15 Green chilies
Instructions
- Clean 1 kg of chicken and cut into pieces. Grind together 2 tablespoons of poppy seeds, 12 cashews, 2 inches of ginger, and 2 tablespoons of coriander seeds. Grate 1 large coconut and extract its milk. Chop 30 small onions. In a heavy-bottomed pot, pour 10 tablespoons of good oil, and once hot, add 1 inch cinnamon, 3 cloves, 3 cardamom, the chopped onion, 2 garlic cloves, and 15 green chilies, and sauté well. Add the chicken pieces and sauté well. Then pour in the coconut milk, add the needed salt, add the ground masala, and let it boil. Once boiling, cook on medium heat, and remove once the kurma has thickened.