Sunday, 25 November 2012

Chicken Kuruma

Chicken Kuruma


 

Ingredients

Chicken - 1/4 kg

Onion (finely chopped) - 1 no

Potato (finely chopped)- 1 no

Tomato (finely chopped) - 1 no

Green chilly -  1 no

Shallot - 6 no

Garlic - 2 pod

Fennel seed - 1/4 tsp

Curry leaves - 2 sprig

Grated coconut - 1 cup

Coconut oil - 1 tbsp

Ginger - 1 medium sized piece

Clove - 1 no

Cinnamon - a small piece

Turmeric powder - 1/2 tsp

Pepper corn - 5 no

Coriander powder - 1 tbsp

Salt - as required

Preparation

1. Fry coconut, fennel seed, garlic pods, 2 shallot, pepper and curry leaves together till they turn golden brown colour. 

2. Add coriander powder. Saute it for 2 minute. 

3. Grind it in to a fine paste and keep it aside

4. Boil chicken, potato, onion, tomato, clove, cinnamon, turmeric powder, green chilly, ginger and salt together in a pressure cooker.

5. Once the chicken is cooked to perfection, add the coconut mixture and mix well.

6. Allow it to boil for 2 minute. Switch off the flame

7. Cut 4 shallot in to very fine pieces

8. Heat oil in a pan and fry the shallots for five minute

9. Garnish the chicken kuruma with fried shallots. Tasty kuruma is ready to serve with pathiri, dosa, ghee rice, etc.




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