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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