Ingredients (Serves 5 – 6)
1. Chicken – 1 kg, cut into small pieces
Turmeric powder – 1/2 tsp
Salt- To taste
Marinate chicken pieces with turmeric powder and salt for at least 1 hr. This step is optional.
2. Coconut oil – 2 – 3 tbsp
3. Whole spices – cardamom – 3, cloves – 5, cinnamon stick – 1/2 inch, whole pepper corns – 1/4 tsp
4. Onion – 1 medium, chopped (Makes about 1.5 cup chopped)
Green chilies – 2 – 3 slit
Ginger and garlic – 1.5 tsp each, finely chopped
Curry leaves – 1 sprig
5. Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp – 1 tsp
Garam masala powder – 1/2 – 3/4 tsp or to taste
6. Tomato – 1 medium, chopped
7. Hot water / thin coconut milk – 1.5 cups
8. Salt – To taste
9. Cilantro / coriander leaves – 2 tbsp, chopped
To grind to a fine paste
10. Grated coconut – 1/2 – 3/4 cup
Fennel seeds – 1 pinch
Poppy seeds / kus kus – 2 tsp, soaked for 1 hr
Whole cashews – 10 – 15, soaked in warm water for 1 hr
Method
1. Grind grated coconut , fennel seeds, poppy seeds and soaked cashews to a very fine paste in the small jar of a blender, adding 2 – 3 tbsp water.
2. Heat 2 – 3 tbsp coconut oil in a heavy-bottomed pan / kadai over medium-high heat. Add chopped onion, little salt, ginger, garlic, green chilies and curry leaves. Saute everything until onion turns light golden. Add turmeric powder, coriander powder and garam masala powder. Cook until their raw smell disappears. Add tomato pieces and cook for a few minutes. Add chicken pieces and mix everything well. Cook until water starts to ooze out from the chicken, about 4 – 5 minutes.
3. Add 1 – 1.5 cups of hot water / thin coconut milk. Mix well. Bring to a boil. Cover and cook over medium-low flame until chicken is done and oil floats on top, stirring occasionally, about 25 – 30 minutes. Open and add ground coconut paste. Cover and cook for a few minutes. Taste-check for salt. Add 1 – 2 pinches of garam masala powder. Mix well and switch off. Garnish with finely chopped cilantro. This Malabar style chicken kurma goes well with pathiri, ghee rice, appam, coconut rice, chapathis, porotta, idiyappam etc.
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