Chicken Kuma

Chicken Kuma

How to Make Chicken Kurma

1/4 cup grated cup unsweetened coconut

Chicken Kuma1 1/2 tbsp raw cashew pieces

1 tbsp white poppy seeds

6 tbsp coconut oil

1 1/2 cup thinly sliced onions

3 tsp minced garlic

3 tsp minced ginger

3 tsp finely chopped fresh green chili

1 cup chopped tomatoes

4 tbsp coarsely chopped cilantro leaves

1 tbsp ground masala

1 tsp garam masala

1 1/2 tsp salt

3 tbsp plain yogurt

2 pounds boneless skinless chicken thighs and breasts, trimmed and cut into 1 inch pieces.

Method:

 

1. In a mini food processor or blender combine the coconut,cashew ,poppy seeds, and 1/3

cup water. Grind thoroughly to form a smooth paste like pesto. Set aside

 

2. In a wide deep pan heat 3 tbsp of the oil over medium high heat. Fry  1 cup of the onions until

light brown. Stir in the garlic ,ginger, green chili, and fry for 1 minute. Add the tomato, 3 tbsp

cilantro ,ground masala ,garam masala, salt, and 1/2 cup water and fry until the tomato breaks

down and form a paste.

 

3. 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, until the chicken is cooked through.

 

4. Fry the remaining 1/2  onions with remaining oil until very brown and crisp. Remove them to a plate

 

5. Add  the coconut and cashew paste to the chicken and simmer for 1 more minutes. Check the salt

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