Chicken Kurma / Stew and GCC award again;)

Kurma / Korma gets its origin from Mughlai cuisine of India. Its a kind of curry or stew prepared with spices boiled in coconut milk. It can be prepated with vegetables or chicken / mutton / egg.

Ingredients:
Chicken - 250 gms
Onions - 1, medium sized, chopped
Tomatoes - 2 , medium sized, chopped
Green chillies - 2, chopped
Bay leaf - 1, small
Cinnamon stick - 1, small
Cardamom - 1
Cloves - 2
Ginger garlic paste - 1 tablespoon
Chilli powder - 1 teaspoon (as spicy required)
Drumsticks(Moringa/Murangakkai) - 1, cut into 2 inch length pieces
Turmeric powder - a pinch
Corinader leaves - few, chopped
Salt to taste
Oil - 2 tablespoons

For paste:
Grated coconut - 1 cup
Khus Khus / Melon seeds - 2 teaspoons OR Cashews - 6-8

Fennel seeds - 1/2 teaspoon
water - 1/2 cup


Method:
Grind the paste ingredients to a very fine paste.

Heat oil in a pan. Once it is hot, add bay leaf, cinnamon stick, cardamom, cloves and fry for a minute.

Add onions and fry until they are golden brown. Add ginger garlic paste and saute for few mintues.

Then add tomatoes, drumsticks and fry until oil seperates out. Add chicken, chilli powder, turmeric powder and 2 cups of

water.

Boil it until chicken and drumsticks are cooked. Add salt and grinded paste and bring it to a boil.

Garnish with coriander leaves and serve hot with rice/idli/dosa.


Cooking time : 30-40 minutes
Serves 3-4 persons.

And this month too, I got second place :) for my Grilled Apple & Mango with Strawberry Jelly recipe in the "GRILLED FRUIT DESSERTS" a Food event conducted by Great Cooks Community .

Thank you friends and members of GCC!!!