Chicken Kurma With Peanuts1:36 PM
I was browsing through Savoring the spice coast of India by Maya Kaimal
This cook book contains most of the auhtentic kerala dishes. I found this chicken kurma that was supposed to be the muslim version, But it was more or less same as the one we make at home. The original recipe called for cashew-coconut paste, but i used peanuts instead of cahews. It turned out to be very flavorful and different from the normal kurma.
Now to the recipe,
2 pounds chicken, cut into small pieces
1 1/2 cups onions, thinly sliced
2 tsp minced garlic
2 tsp minced ginger
2 tsp green chillies, chopped
1 tsp garam masala
3 tbs cilantro leaves, chopped
1 cup tomato, chopped
2 tbs plain yogurt
salt to taste
For Masala Paste:
6 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp black pepper
1/4 tsp chilli powder
1/4 tsp turmeric powder
For Coconut Paste:
1/4 cup grated coconut, unsweetened
1 1/2 tbs raw peanuts
1 tbs poppy seeds
Combine the coconut,poppyseeds,peanuts and 1/3 cup water in a blender. Grind to form a smooth paste. Set aside.
Combine the coriander,cumin,pepper,chilli powder and turmeric with a little water in a blender. Grind to a paste and keep aside.
In a deep pan, heat oil. Fry onions until lightly brown. Stir in garlic,ginger,green chilli, and fry for 1 minute.
Add the tomato, 3tbs cilantro, ground masala, garam masala, salt and 1/2 cup water; fry until the tomato breaks down and form a paste.
Add the yogurt and stir until it dissolves. Add the chicken and bring to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, util the chicken is cooked through.
Add the coconut paste to the chicken and simmer for 10 more minutes.
Serve hot with rice or bread.