Chicken kuruma with nuts

Chicken Kuruma with Nuts

I would like to share another mouth watering recipe of chicken, which goes well with chapatis and special rices. Here cashewnuts are grinded along with grated coconut. This paste forms a rich gravy and provides an amazing taste to our chicken kuruma.

Also, the addition of ground paste which includes coriander leaves and mint leaves enhances the flavour of this curry. It will be better to soak the cashewnuts in water for 30 minutes before grinding, as you can easily grind it.

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.

  • Chicken pieces – 500g
  • Onions chopped – 3
  • Tomatoes chopped – 1
  • Curd – 4 teaspoon
  • Lime juice – 2 teaspoon
  • Cinnamon – 1 piece
  • Cardamom – 4
  • Cloves – 5
  • Oil – 4 tablespoon
  • Salt – as needed
  • Curry leaves – 1 sprig
  • Roasted cashewnuts, to garnish – 8 to 10

Ingredients :

(a). To ground :

  • Coriander powder – 3 tablespoon
  • Ginger – 1 tablespoon
  • Garlic – 1 tablespoon
  • Turmeric powder – 1 teaspoon
  • Coriander leaves –  1 tablespoon
  • Mint leaves – 1 tablespoon
  • Green chillies – 3

(b). To ground separately :

  • Coconut grated – 1/2 cup
  • Cashewnut – 1/4 cup

Method of preparation :

  • Heat oil in a kadai and put the spices
  • Saute the chopped onions in it till the colour is changed
  • Add the ground ingredients mentioned under (a) and stir well for a few minutes
  • Put the tomatoes and when the water dries up, put the chicken pieces and stir till dry
  • Add enough salt and water and then put on the lid and cook the chicken
  • Grind coconut and cashewnuts, mentioned under (b) along with curd and lime juice
  • Add into the curry and stir well till the curry boils
  • Remove from the fire and transfer to a serving bowl
  • Garnish with some roasted cashewnuts and curry leaves and serve hot.

Is it better to choose Organic Meat ?

Organic meat is sold as a tastier, healthier,
and more ethical alternative, but what are the facts ?


Science shows us that animals that have had enough exercise, have been well fed, and spared undue stress produce meat that has lots of well-textured muscle and
flavoursome fat. Organic-status meat should help guarantee all of these things, however, several other factors come into play that mean it’s important to check the provenance of your meat (mentioned below).

What we know about organic meat


Buying organic status means you can be happy that a key set of standards has been met in the rearing of an animal.


• Organically reared animals have been well looked after, with outdoor access and a stress-free existence, so tend to be healthier overall and should have good-quality meat.
• Animals eat organic feed with no artificial additives, however, this has little bearing on the quality of meat.
• Animals reared organically aren’t given antibiotics or growth-promoting hormones, although this is already the case for all cattle in many countries.

• Organic farmers are encouraged to look after the environment the animals are reared in.
• Organic stock are more likely to have been slaughtered humanely, which produces better-quality meat. If an animal is stressed pre-slaughter, adrenaline levels surge,
burning energy and producing dry, firm, dark meat.

Factors beyond organic :


There are some factors beyond whether or not an animal has been raised organically that can affect meat quality. Being fed grass or grain has more impact on flavour. Grain-fed muscle has more flavourful fat, is less acidic, and contains pleasant-tasting substances called lactones, while grass-fed cows’ meat can have a bitter, grassy flavour.
If meat isn’t stored or transported with care, this affects quality, High demand for organic means it can travel far and be stored for a long time. A non-organic farm rearing humanely treated animals slaughtered and sold locally is likely to be superior.

Chicken ghee roast

This chicken recipe is a traditional chicken recipe from mangalore. Here, the spices are roasted and then grinded into a fine paste, which then finally gets coated around the chicken pieces.

Chicken pieces are initially kept for marination and are shallow fries in ghee. The roasted spices gives an aroma and flavour to our curry. Since homemade masala is used to cool this chicken recipe, this dish has got a classy flavour. The addition of ghee actually enhances the flavour. This dish has got a fiery red colour.

The total preparation time is approximately 1 hour, excluding the marination time. This recipe can serve 6 to 8 persons. You can go through this simple recipe which is very easy to prepare. You can serve this dish with rice, chappathi, neerdosa, etc.

Chicken ghee roast

Ingredients:

1.) To make chicken marinade :

  • Chicken – 1 kg
  • Ginger garlic paste – 1 teaspoon
  • Curd – 1 tablespoon
  • Lemon juice – 1 teaspoon
  • Chilli powder- 1 teaspoon
  • Turmeric powder- 1/4 teaspoon
  • Salt – 1 teaspoon

2.) To make masala :

  • Dried Kashmiri chillies – 8
  • Cumin seeds – 1 teaspoon
  • Fennel seeds – 1 teaspoon
  • Peppercorns – 1 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Garlic – 10 pods
  • Tamarind (gooseberry size) soaked in water
  • Water – to grind

3.) Roasting of chicken :

  • Marinated chicken pieces
  • Chopped onions – 3
  • Dry red chilli – 2
  • Ghee – 4 tablespoon
  • Curry leaves – 2 sprig
  • Ground masala paste
  • Salt – 1 teaspoon
  • Jaggery – 2 teaspoon

Method of preparation :

1.) Marinating of chicken :

  • Wash and clean the chicken pieces and transfer it to a bowl
  • Add ginger garlic paste, curd, lemon juice, chilli powder, turmeric powder and salt to it
  • Mix well and let it rest for about 1 hour.

2.) Preparing masala paste :

  • Dry roast kashmiri chillies, cumin seeds, fennel seeds, peppercorn and fenugreek seeds
  • Allow it to cool and transfer it to a mixer grinder
  • Add garlic, tamarind and sufficient water to grind them and form a paste
  • Keep the masala paste aside.

3.) Roasting of chicken:

  • Heat ghee in a kadai and add the marinated chicken pieces to it
  • Fry the chicken in high flame for about 10 minutes, by sauting them in between
  • Remove the chicken pieces from kadai
  • Now add the dry red chilli and chopped onions to the ghee, which is leftover in kadai after frying the chicken pieces
  • Once the onion changes its colour, add salt and ground masala paste to it
  • Now add jaggery and saute well
  • Further add the half fried chicken pieces
  • Cook for 10 to 15 minutes in medium flame and make sure that the masala has become thick and the chicken pieces are completely coated with this masala paste
  • Garnish the chicken with curry leaves
  • Switch off the flame and serve hot with chappathi, rice, variety rices etc.

Barbecue Chicken

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. Heat should be under our control. Slow cooking gives the delicious BBQ chicken. You can have it with khuboos, Chappathis, etc.Have a dip with mayonnaise and enjoy this yummy Chicken.

Ingredients :

  • 1 whole chicken,cut into 12-14 pieces
  • Kashmiri chilli powder- 2 tbspn
  • Turmeric powder- 1 tspn
  • Pepper powder- 1 tspn
  • Ginger garlic paste-  2 tspn
  • Curd – 1/2 cup
  • Tomato sauce – 2 tspn
  • Lemon juice- 1 tspn
  • Salt – as per your taste

Making of paste(a) :

  • Onion – 1 big
  • Tomato – 1
  • Coriander leaves – 3 sprig
  • Mint leaves – 3 sprig

For basting(b) :

  • Butter – 1 tbsp
  • Olive oil- 2 tbsp

Method of preparation:

  • Clean and wash the whole chicken pieces
  • Make slits/cuts on the bigger pieces
  • Marinate the chicken pieces with the ingredients mentioned above
  • Grind onion,tomato,mint and coriander leaves to make a paste
  • Add it to chicken and mix well using hand
  • Let it rest for 1 to 2 hours
  • Preheat the electric grill
  • Apply some oil using a spatula
  • Add the chicken pieces one by one
  • Flip the chicken piece and baste butter over it when the colour changes(using b)
  • Cook till the chicken pieces are charred
  • Serve hot with mayonnaise and salad