This delicious kurma is very easy to prepare in pressure cooker and can be served with break fast items like idli/ dosa/ roti and also with pulav/ biryani etc.
Ingredients:
Chicken along with bones – 500 Gms,
Onion – 2, medium, (one sliced fine ),
Green chilli – 2, slit length wise,
Red chilli powder – 1 and 1/2 Tsp,
Haldi – 2 pinch,
Garam masala – 1/2 Tsp,
Dhania powder – 2 and 1/2 Tablesp,
Black pepper – 6,
Sounf – 1/8 Tsp,
Cloves – 3,
Cardamom – 1,
Cinnamon – 2, 1/4″sticks
Salt,
Oil – 3 Tablespoons,
Tomato – 1,medium, sliced fine,
Curry patta leaves – few ( optional),
Chopped coriander leaves – 1 Tablesp,
Freshly grated coconut – 2 to 3 tablesp,
Thick curd – 2 Tablesp,
Method:
1).Wash and cut chicken into bite size pieces. Add salt, haldi, curd, mix well and keep it aside.
2).In a blender, prepare a fine paste with coconut, sounf, pepper, one onion, 1 and 1/2 tablespoons of dhania powder and 1/2 of tomato pieces.
3).Heat oil in a cooker, add cloves, cardamom, cinnamon, chilli, curry leaves ( if using ) and fry for a second. Add remaining tomato pieces, onion pieces and fry for a minute. Add ground paste and fry till raw smell disappears.
4).Add chicken pieces, chilli powder, remaining dhania powder, garam masala and allow the chicken to cook in its own juices for 2 to 3 minutes.
5).Add 1/2 litre of water and close the cooker. Pressure cook chicken for 3 whistles.
6).When the cooker cools down, remove the lid and sprinkle chopped coriander leaves. Mix well and serve.
Tip:
In some parts of Rayalaseema area, people relish thinner gravy ( they call it charu – means thin sauce like ).But if you want the gravy a bit thick allow the cooker on flame for 2 more minutes.