Kozhi Kurma – Chicken Kurma with Cashew Base

Going blank at the start of a blog post these days is not something new. There was a time when I had no dearth of topics. It is not that I have a dearth now, there is indeed plenty. However, sometimes I feel that it is better to keep some thoughts to myself for processing when I am in a better position to think more and extrapolate more about it. So for today, let me keep my post topic-less and without a start, which I know is not something usual… 🙂

I have already posted a Chicken Kurma recipe which was cooked with a coconut base. When I saw this recipe which is with a cashewnut base, I had to try it. Definitely a much richer cousin of the coconut based kurma, I feel it is perfect if you have a small group of guests coming in, to perfectly pair with some neychoru or jeera rice. We had this with some chapathis and thoroughly enjoyed it. Hoping off the recipe then…

Kozhi Kurma – Chicken Kurma with Cashew Base
Serves 4-5
Recipe adapted from “The Classic Malabar Kitchen” by Faiza Azeez

Ingredients:

500 gm chicken, cut into medium pieces
1 tsp ghee
400 gm onions, thinly sliced (almost 6 medium onions)
2 medium tomatoes, chopped
2 green chillies, chopped
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste
1/2 tsp garam masala
Coriander leaves for garnish
Salt to taste

Method:

Heat ghee in a saucepan. Add 1 tbsp onion and fry till brown. Now add the remaining onion along with some salt and saute till it becomes soft. Add the tomatoes, green chilli and the pastes and cook till the tomatoes get mashed up. Add in the masala powders and cook till their raw smell is gone.

Add the chicken along with the cashew paste and around 3/4 cup water and cook on low flame, with closed lid till the chicken is done. Do keep stirring in between to avoid the curry sticking to the pan. Sprinkle in the garam masala and give a final stir. Adjust the salt.

Garnish with coriander leaves and serve hot with chapathis, rotis, parathas or rice!

Notes:

1. Adjust on the green chillies and/or red chilli powder for more spiciness.
2. You can cook in oil as well, but I guess ghee gives it a better flavor.
3. I added water while cooking the chicken for some curry, since my house mates require it. If you want it dry, you can skip the water totally and cook till chicken gets cooked and is coated in the spices.



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