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I would like to share another mouth watering recipe of chicken, which goes well with chapatis and special rice. Here cashew nuts are grinded along with grated coconut. This paste forms a rich gravy and provides an amazing taste to our chicken kuruma.
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Also, the addition of ground paste which includes coriander leaves and mint leaves enhances the flavor of this curry. It will be better to soak the cashew nuts in water for 30 minutes before grinding, as you can easily grind it.
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This is a thick gravy curry. The texture of this curry can be adjusted as per your wish. If you need little loose gravy, add 1/4 cup of hot water to the curry. Check out this special chicken kuruma and do let me know your valuable feedbacks.
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Ingredients
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Chicken pieces – 500g
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Onions chopped – 3
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Tomatoes chopped – 1
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Curd – 4 teaspoon
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Lime juice – 2 teaspoon
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Cinnamon – 1 piece
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Cardamom – 4
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Cloves – 5
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Oil – 4 tablespoon
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Salt – as needed
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Curry leaves – 1 sprig
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Roasted cashew nuts, to garnish – 8 to 10
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(a). To ground :
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Coriander powder – 3 tablespoon
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Ginger – 1 tablespoon
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Garlic – 1 tablespoon
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Turmeric powder – 1 teaspoon
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Coriander leaves – 1 tablespoon
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Mint leaves – 1 tablespoon
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Green chillies – 3
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(b). To ground separately :
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Coconut grated – 1/2 cup
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Cashew nut – 1/4 cup
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Method of preparation
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Heat oil in a kadai and put the spices
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Saute the chopped onions in it till the color is changed
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Add the ground ingredients mentioned under (a) and stir well for a few minutes
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Put the tomatoes and when the water dries up, put the chicken pieces and stir till dry
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Add enough salt and water and then put on the lid and cook the chicken
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Grind coconut and cashew nuts, mentioned under (b) along with curd and lime juice
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Add into the curry and stir well till the curry boils
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Remove from the fire and transfer to a serving bowl
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Garnish with some roasted cashew nuts and curry leaves and serve hot.
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