CHICKEN KURUMA

                                                    This gravy is my hubby's favourite.....whoever like the coconut flavour and taste must try this and you will start having a addiction to this gravy....Try this and let me know....
                                                    

INGREDIENTS

Chicken-1/2kg

ONION-1 small

Tomato-1 big

ginger-garlic paste-2 teaspoon

chilli powder-1/4 teaspoon

coriander powder-1/4 teaspoon
pepper powder- 1/2 tablespoon

turmeric powder-1 teaspoon

salt - to taste

oil-4 tablespoon

for masala paste

grated coconut/chopped-1 bigcup

green chilli-5

whole cashews - 4

pottukadalai-2 teaspoon

kaskas-3 tablespoon

one small onion chopped

fennel seeds-1 teaspoon

Seasoning

Clove-2

Cinnamon-2

brinji leaf-1 crushed

fennel seeds-1 teaspoon

Elaichi-1

Step1

      Soak the cashew and kaskas in hot water for 10 minutes , grind it with rest of the ingredients referred in For masala paste in to a very smooth paste by adding little tablesalt so that it forms a smooth binding paste.

      Marinate the chicken with curd 2 tablespoons  ,salt and turmeric powder for half an hour.keep aside.

Step2

      Pour oil in a pan/cooker add items given for seasoning.let it splutter.Now add chopped onions,cook well.once its done add chopped tomatoes add little salt so that it smashes well and binds with onion together as a paste like consistency...Now add ginger-garlic paste and mix it 2-3 minutes in low flame until you get masala flavour.now add the chicken and cook for few minutes , no need to add water as chicken as it cooks leaves water. as the water oozes out it means chicken is cooked now, add coriander powder,chilli powder ,pepper powderand turmeric powder allow it to boil for two minutes.Now add the grounded coconut paste and close the pan/cooker.In cooker 2 steams will do.for pan leave it for 10 minutes in low flame.Switch off the stove serve chicken kuruma with rice/tiffen items..

Tips

     Dont add too much of water to kuruma as it will fade the rich taste.

     Blend the onions and chopped tomatoes with little salt so that it smashes well and binds with onion as a paste like consistency.This gives  good consistency and will not seperate water at the edges of kuruma after cooking.

     Can add more green chillies if needed hot and spicy.If you need more gravy can add more coconut paste.The taste of the gravy entirely in coconut paste.for 1/2 kg chicken 1 big cup of grinded coconut paste is mandatory.