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Sunday, 10 July 2011

Chettinad Chicken White Kurma (Kozhi Vellai Kurma)

Chicken ½ kg
Coconut grated 1 cup
Green chilli 5
Garlic 4 pods
Roasted Bengal gram 1 tsp
Ginger 1 inch
Poppy seeds ½ tsp
Fennel seeds ½ tsp
Onion chopped 1 cup
Tomato chopped 2
For seasoning (fennel seeds, bay leaf, cinnamon, pepper corns)
Salt and oil as required
1.      Make a fine paste of green chilli,garlic,roasted Bengal gram and ginger
2.      In a pan add oil and fry grated coconut, fennel seeds and poppy seeds. Grind  it to a smooth paste
3.      In a pan add oil and add ingredients for seasoning
4.      Then add onions, tomatoes and chicken pieces
5.      Cook till the chicken is half done
6.      Add the paste and cook till the chicken is done and the gravy thickens
Serve with chettinad special chicken briyani. Also goes well with rotis

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