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Chettinadu Chicken Kuruma (Kozhi Kuruma)

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Back from work around 6pm...Didn't have a clear idea what I can cook for dinner tonight. Then suddenly remembered that we had invited a couple of people for dinner! Now I had to think hard (but smart) to come up with something nice in about 45 minutes! Then I was reminded of Kozhi kuruma my mom used to make - a quick but delicious Chicken recipe. I combined this with Paal Pattani Sadham (equivalent to Peas Pulav). The combination became a super duper hit!

It is already about 11.55pm, so will post the recipe for Paal Pattani Sadham tomorrow.

Ingredients:
To Grind:
Sombu - 2 teaspoons
Kus Kus - 1 teaspoon
Green Chillies - 10
Ginger - 2 pieces
Garlic (1/2 the qty of ginger)
Corriander Powder - 2 teaspoons
Cloves - 4
Cardamom - 2
Cashewnut - 5
Chopped Onion - 2 table spoon
Coconut - 4 tablespoon

Grind the above to a smooth paste.

For Seasoning:
Bay leaves - 1
Cinnamon stick - 1
Chopped Onion - 1 cup
Chopped tomato - 1 cup

The above measurement should be for about 1.5 lbs of Chicken,.

Method.

In a pressure cooker (for fast cooking) add 3 tablespoon of oil. When the oil is hot enough add bay leaves and cinnamon stick. Then add Onions and Tomatoes and cook well. Then add cut chicken with salt and turmeric powder. Fry for a few minutes. Then add the grinded masala and mix well. Add a glass of water and then pressure cook the kuruma for about 1 whistle and 8 minutes.

Let the pressure cooker to cool for about 5 to 10 minutes then add chopped coriander leaves.

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