Chicken kurma with potato, Chicken kurma recipe

Note

* 1 cup = 235 ml

How to make Chicken kurma with potato with step by step images

1. Chop onion and tomato finely. Peel the potatoes and chop them into cubes. Keep the cleaned and chopped chicken aside. (I chopped chicken to pieces each the size of lemon) In a blender add grated coconut, cashew nuts, cumin seeds and fennel seeds. Grind it into a fine paste adding little water. Keep it aside.
   
2. Heat oil in a pressure cooker add whole spices when aromatic add chopped onions and curry leaves. Saute well.
   
3. Now to the sauteed onions add ginger garlic paste to it. Saute well till the raw smell goes. Always keep the flame in low to medium while using pressure cooker as the chances of burning and sticking to the bottom is high when the flame is high.
   
4. When the raw smell of ginger garlic paste has gone add chopped tomatoes and saute well. Now add chicken pieces salt, turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Mix well and let the chicken coat well in masala.
5. Now add 2 cups of water to the chicken mixture. Mix well. Finally add the potatoes cubes and do not mix well, because the potato will get mushy. When the mixture starts to boil put on the lid with whistle and pressure cook for 2 to 3 whistles in medium flame.
   
6. When the pressure has subsided open the cooker lid and mix well. Now add the ground coconut paste to the chicken mixture and give it a good stir. Let the mixture boil for a minute then add chopped coriander leaves and put off the flame. Serve it hot!