Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
CHICKEN KHURMA
  • 1-1.5lb chicken
  • 2 medium Onions
  • 3 big Green Chillies, chopped
  • 1/2 inch Ginger, chopped
  • 1/4 cup Coconut grated
  • 1/2 tsp turmeric powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin seed powder
  • 1 tsp Saunf
  • Garam masala
  • 1 tsp (cloves - 1, cinnamon stick - 1, bay leaf - 1)
  • Salt to taste
  • 4 tsp Oil
  • 2 tbsp Coriander leaves
    1. Grind the ginger, saunf and green chillies with half the onions (with little water) and set aside.
    2. Grind the grated coconut with some water and set aside.
    3. In a pan, heat oil and add the garam masala items and then the rest of the onions.
    4. Saute the onions for a while. Then, add the chillies-ginger-onion paste and saute.
    5. Then, add the turmeric powder, coriander powder, cumin seed powder and salt.
    6. Fry this mixture for a while maybe adding a little bit of water.
    7. Then, add the chicken pieces and some water and cover the pan with a lid and allow to cook for 1/2 hr - 1 hour (or until chicken is done).
    8. When the chicken is cooked, stir in the coconut paste with some water and bring to a boil.
    9. Add the coriander leaves for garnish.
    10. Goes well with rice and rotis.

     
     

    BACK TO MAIN COURSES