chicken shahi kurma

This thick gravy Indian dish is simple to make and at the same time have a great taste. The original version is high in calorie. In this recipe I have cut down the calorie and at the same time without compromising on the taste. It goes well with aaripatiri , ghee rice or bhatura.

Ingredients

Chicken (cleaned and cut into8 to 10 pieces)-1kg
Onion -3 medium (finely chopped)
Ginger -1inch piece (finely chopped)
Garlic finely chopped-5 cloves (finely chopped)
Green chilies-10(finely chopped)
Carrot -1 medium (finely chopped)
Curry leaves-1 stalk
Cloves-5
Cardamom-5
Fennel (powdered)-1tsp.
Turmeric powder-1/2 tsp.
Kashmiri chili powder-1tsp
Salt to taste
Olive oil- 1 tbsp.
 For grinding

Cashews -5
Onion -1 medium
Coconut grated-1tbsp.
Skimmed curd-1/2 cup

For garnishing

Few coriander leaves


Method

Microwave chopped onion in high for 3 minutes, add ginger, garlic, green chilies and carrot and again microwave for another 2 minutes.
In a thick bottom pan heat a tablespoon of oil and add all the microwaved items and curry leaves and sauté till the onion turns to light brown
Add cloves, cardamom and sauté for 2minutes.
Now add fennel powder, chili powder and turmeric powder and sauté till the raw smell is no more.
Powder the cashews, grind it along with onion and grated coconut to a fine paste and mix it with curd.
Add the ground paste along with salt to the kurma and cook it in a low flame till the chicken is done.
Transfer to a serving bowl and garnish with coriander leaves.
 Note: - You can use the curd for grinding the onion, coconut and cashews. if you like a thinner gravy ,add luke warm water along with the ground ingredients



  
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