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09 December 2012,23:11 by
J.Sujatha

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KOZHI KURUMA (CHETTINAD CHICKEN KORMA)

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • The Tempering: Put the oil and butter in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
  • Add the onions and tomatoes and sauté for a few minutes.
  • Sprinkle the turmeric powder and mix well. Add in the chicken pieces. Stir well and cook uncovered for 5 minutes or until the chicken turns light brown.
  • Pour in kuruma sauce. Add garam masala and a cup of warm water with cardamom powder. Cook covered over low heat, till chicken is tender.
  • Add the coriander leaves and simmer to low flame for few minutes before serving. Serve warm.

 

INGREDIENTS

  • 1 kg chicken 
  • 200 grams finely sliced onions
  • 100 grams chopped tomatoes
  • ½ teaspoon turmeric powder
  • Salt, to taste
  • 1 teaspoon garam masala powder
  • ½ teaspoon powdered green cardamom
  • 1 tablespoon minced fresh coriander leaves
  • Kuruma sauce, ground to creamy consistency
  • 200 grams ground fresh desiccated coconut
  • 50 grams roasted chana
  • 10-12 almonds, blanched, peeled and chopped
  • 1 teaspoon cumin seeds
  • 4 small slices fresh ginger
  • 2 garlic cloves, roughly chopped
  • Green chilies, to taste, roughly chopped
  • 2 tablespoon white poppy seeds
  • 2-3 cinnamon sticks
  • 1 teaspoon fennel seeds

Tempering

  • 1 tablespoon butter
  • 15 ml IDHAYAM sesame oil
  • Few curry leaves
  • 1 bay leaf
  • 3-4 cinnamon sticks
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds

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