Chicken Kurma

This Chicken Kurma was inspired by my MIL and a friend from Bombay. I never knew their recipe, but I tried to recreate their curry from the taste I remember.

• Chicken (whole)      - 1
• Onions (medium)     - 2
• Ginger - 2 inches
• Garlic     - 6 to 8 cloves
• Curd     - 1/4 c
• Cashews     - 1 handful
• Cilantro (chopped)     - 1/4 c
• Chilly Pwdr     - 1Tbsp
• Coriander Pwdr     - 2 Tbsp
• Turmeric     - 1/2 tsp
• Fennel Pwdr     - 1Tbsp
• Garam Masala     - 1 tsp
• Salt     - 2 tsp
• Veg. Oil     - 5/6 Tbsp

 

1. Cut and Clean the Chicken into small  pieces.
2. Soak the Cashews and grind them to fine paste.
3. Chop the Onions, Ginger, Garlic and Cilantro and set aside.
4. Heat the Oil in big pot on medium heat. Add the Onions and fry till they are transparent.
5. Add the Ginger and Garlic. Fry for 2 mins .
6. Add 2 Tbsp of water and cover and cook for 5 mins on low setting.
7. Mash the cooked Onions well.
8. Add all the Spices , Salt and Curd. Fry some more on low heat till the oil begins to seperate.
9. Add the Cilantro and Chicken. Mix it all well and cover and cook on medium heat.
10. Mix the Chicken again and cover and cook on medium to low for 1/2 and hr to 40 mins.
11. Add the Ground Cashew paste along with little water. Let it boil well and turn off the heat.

Tip : Let it cool for 1/2  hr to 1 hr and serve along with Parathas/Rotis/Rice.