Ingredients

• 1 kilo chicken
• 10 almonds
• 10 cashewnuts
• 3 bay leaves
• 6 black pepper corns
• 21/2 tsp black pepper powder (adjust to your taste)
• 1/2 bunch corrainder leaves
• 1 cup grated coconut
• 1 tsp garam masala
• 1 tbsp khus khus (poppy seeds)
• 2 onions
• 2 tomatoes
• 1 cup yoghurt
• ½ tsp turmeric powder
• 1 inch ginger
• 4 pods garlic
• salt to taste
• 2 tbsp oil

How to Make Chicken Kurma

• Cut chicken into bite size pieces. Wash throughly. Drain
• To yoghurt add pepper powder, turmeric, ginger/garlic paste & garam masala. Mix well with chicken pieces & marinate for 30 min
• Chop onions and tomatoes
• Dry roast in a heated heavy bottomed pan 1 onion, grated coconut and khus khus till you get the smell of roasted coconut. Allow to cool
• Blend the above roasted mix with corrainder leaves and tomatoes. Keep this mix aside
• Heat oil in a heavy bottomed pan add chopped onions and salt, saute for couple of minutes
• Add the marinated chicken, bay leaves cover and cook on low flame for 15 minutes. Add the coconut and khus khus gravy leave it for another 25 minutes
• Crush the pepper corns coarsely and spread over the kurma
• Serve with naan, any roti or curd rice