One of my most favourite dishes that I learnt from my mom over a phone is this, CHICKEN white KURMA...Don't ask me why I call it 'White' Kurma, I have no idea! But that's the actual name it goes by. This south Indian dish is best served with Idiyappam and Idly. The spice for this dish entirely comes from green chilies so be careful not to make it too spicy. This Kurma has a long list of ingredients, but trust me its so easy and quick.
Ah I don't wanna keep you reading blah blah so let's get cracking right away...
You Will Need:
Chicken - 1/2 kg
Bay Leaves - 1
Cinnamon - 1
Cardamom - 4
Cloves - 4
Onions - 2 chopped
Whole Green Chilli - 4
Finely Chopped Mint & Coriander - 2 tbsp
Ginger Garlic Paste - 1 tbsp
Tomato - 2 Chopped
Curd - 1 tbsp
Water as required
Oil - 3 tbsp
Salt to taste
Coconut Paste:
Grated Coconut - 3 tbsp
Fennel Seeds - 1 tsp
Cashew Nuts - 4
Poppy Seeds - 1 tbsp
Green Chili - 2
Cinnamon - 1
Cloves - 3
Cardamom - 2
The Cooking:
First, grind all the ingredients finely for the coconut paste and keep aside.
I cook this in a pressure cooker which makes it quick. But if you don't have one just heat any cooking pot with 3 tbsp of oil. Once hot toss in the bay leaves, cinnamon, cloves and cardamom. Once it starts to crackle add the chopped onions, whole green chilies and saute till they turn golden brown. Then add the ginger garlic paste and saute on medium heat for a min so that the ginger garlic paste don't stick to the bottom. Add the tomatoes, chopped mint and coriander followed by curd. Saute for 2 - 3 min and tip in chicken. Give it a good stir, add salt, cover and let it cook in this for couple of min on medium heat.
Now stir in the coconut paste. The Kurma needs to be little thin if you are planning to serve this with idly. But for Idiyappam, the Kurma must be little thick. So, add water according to the consistency you want them to be. And cook covered till the chicken is cooked through and oil separates from the Kurma. If you are cooking this in a pressure cooker, cook for 2 sounds and turn the gas off.
Finally, garnish with chopped coriander and serve hot.
Happy Cooking!
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