Chicken White Kurma
This creamy white chicken kurma is bound to be your next favorite dish. Its beautiful white color along with aromatic spices come together to pair with any main meal of your choice.
Servings: 9
Ingredients
- 1 lb chicken thighs
- 1½ cup onions (chopped)
- 8 cloves garlic
- ½ cup tomato (chopped)
- 1 inch ginger (grated)
- 1 bay leaf
- 1 inch cinnamon stick
- 1 star anise
- 3 cloves
- 10 curry leaves
- 1 tbsp cilantro
- 4 tbsp oil
- 2-3 cup water
To grind:
- 1 tsp fennel
- ½ tsp black pepper
- ¾ cup grated coconut
- 2 tbsp cashews
- 1 tbsp roasted channa dhal
- 10 green chilies (adjust to taste)
Instructions
- Heat 1 tbsp oil in a pan. Once hot, add fennel seeds and black pepper.
- Once aromatic, add green chilies and sauté for 1 minute.
- Now, add grated coconut and mix well.
- Mix in roasted channa dhal and cashews. Set aside to cool.
- Once cool, add mixture to a blender and blend until smooth using ½-1 cup of water. Set aside when done.
- Next, cut chicken thighs and place in a bowl. Wash and set aside.
- Add 3 tbsp oil to a pan. Once hot, add bay leaf, cinnamon stick, star anise and cloves.
- Once aromatic, add onions and sauté until translucent.
- Then, add ginger and garlic to the pan. Sauté until the raw smell fades.
- Place the chicken pieces into the pan and cook for 2-3 minutes.
- Pour in the ground mixture and additional water, as needed. Add salt to taste along with curry leaves.
- Cover the pan with a lid and cook for 5 minutes on medium flame.
- Once chicken is thoroughly cooked, remove from flame. Serve hot with roti, parotta, idli, or dosa.