Chicken Kuruma - Spicy
Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.
Ingredientsfor 3 servings
- Chicken — 500 gm
- 1 cup Coconut
- 2 nos Tomato
- 2 nos Onion
- Ginger garlic paste - 1 tsp
- 1 nos Carrot
- 4 nos Green chilly
- 1 tsp Pepper powder
- Garam masala A pinch
- 1/4 tsp Cumin powder
- Coriander leaves An hand full
- Water, to taste
- Salt, to taste
Preparation
Step 1
Heat the oil in a pressure cooker and cook onion in it for 3-5 minutes.
Step 2
Add tomato, ginger-garlic paste, carrot, green chilly and masalas. cook again for 5 minutes.
Step 3
Add chicken, water and salt to taste.
Step 4
Close the lid and let it go for 10-15 minutes.
Step 5
Add grinded coconut and coriander leaves. Cook again for 3-5 minutes.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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