Ingredients:
Chicken – 1 1/2 kg, with bones
Onions – 3/4 cup, finely sliced
Tomatoes – 1/2 cup, chopped
Turmeric Powder – 1/2 tsp
Salt – 1 tsp
Garam Masala Powder – 1 tsp
Green Cardamom – 3/4 tsp, powdered
Fresh Coriander Leaves – 2 tsp, minced
For the Kurma:
Fresh Desiccated Coconut – 3/4 cup, ground
Fresh Ginger – 4 small slices
Garlic – 2 cloves, roughly chopped
Green Chillies – 4, roughly chopped
Roasted Chana – 1/4 cup
Almonds – 12, blanched, peeled and chopped
Cumin Seeds – 2 tsp
White Poppy Seeds – 2 tblsp
Cinnamon – 2, one inch sticks
Fennel Seeds – 1 tsp
For Tempering:
Butter – 1 tblsp
Oil – 2 tblsp
Curry Leaves – 4 to 6
Bay Leaf – 1
Cinnamon Sticks – 2 one inch sticks
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp
Method:
1. Cut the chicken into small pieces.
2. Wash, drain and set aside.
3. In a blender, grind the Kurma ingredients to a creamy consistency.
4. Add up to 3 cups of hot water.
5. Grind for at least 4 to 5 minutes.
6. For the tempering, put the butter and oil in a large pan over medium heat.
7. When the oil is hot, add the remaining ingredients.
8. Fry till the seeds are golden.
9. Immediately add the onions and tomatoes and saute for a few minutes.
10. Sprinkle in turmeric powder and mix well.
11. Serve warm.
12. Add the chicken pieces.
13. Stir well and cook uncovered over medium heat for 5 minutes, till chicken is light brown.
14. Pour in the kurma sauce.
15. Add salt, garam masala powder and 1 cup of warm water.
16. Mix well.
17. Stir in cardamom powder.
18. Cook covered over low heat, stirring frequently, till chicken is tender.
19. Add the coriander leaves and simmer over low heat for a few minutes before serving.
