Chicken Kurma Recipe
- 1 pound skinned chicken (about 6 pieces such as thighs or breasts)
- 1/2 cup unsweetened powdered coconut
- 2 small slices fresh ginger root
- 1 clove garlic
- 2 green chili peppers
- 12 raw almonds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 Tbsp. khus khus (white poppy seeds)
- 1 cup hot water
- 1 Tbsp. butter
- 2 Tbsp. canola oil
- 1 bay leaf
- 2-4 slivers cinnamon stick
- 3 to 5 curry leaves (optional)
- 1/2 tsp. cumin
- 1/2 tsp. fennel
- 1/2 cup onion, cut lengthwise
- 1/4 cup chopped tomato
- 1/2 tsp. turmeric powder
- 1/2 tsp. salt (as desired)
- 1 tsp. curry powder
- 1 tsp. garam masala
- 1/4 cup minced fresh cilantro
- Cut chicken thighs and breasts into small pieces. Wash the chicken pieces, drain, and set aside.
- In an electric blender, grind together coconut, ginger, garlic, chilies, almonds, cumin, fennel seeds, the khus khus with 1 cup of hot water to facilitate the grinding process. Process on high for at least 2-3 minutes until mixture has a creamy, liquid consistency. Set kurma sauce aside.
- Heat butter and oil in a large saucepan over medium heat. When the oil is hot, but not smoking, add bay leaf, cinnamon and curry leaves, cumin and fennel seeds. Stir-fry until seeds are brown.
- Immediately add onion and tomato and cook for a few minutes. Add turmeric powder and mix well.
- Add the chicken pieces to saucepan. Stir well and cook, uncovered, over medium-high heat for 3 to 5 minutes, until chicken becomes opaque and slightly brown.
- Pour kurma sauce over chicken mixture in saucepan. Add salt, curry powder, garam masala and 1 cup warm water. Cook, covered, over low heat, until chicken becomes tender (approximately 20 minutes), stirring occasionally.
- Add cilantro and continue cooking over low heat for a few minutes.