We extend warm EASTER GREETINGS to all our friends and well wishers..Here is another tasty dish to celebrate the culmination of this lent season. This nadan chicken kuruma has all the flavors and taste of a traditional Christian kitchen back home and would serve as a worthy companion to multiple traditional dishes including appam and rice that line up to welcome yet another Easter day…
Chicken ½ kg/ 1 lb, cut to bite size pieces
Red onions 1 medium, thinly sliced
Ginger 1’ piece
Garlic 2 pods
Green chilly 2 nos
Curry leaves 1 sprig
Red chilly powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ¼ tsp
Thick coconut milk 1 cup
Dry red chilly 3 nos
Whole coriander seeds 1 TBSP
Cardamom 2 nos
Cloves 3 nos
Cinnamon 1’ stick
Mace 1 no
Salt as needed
Oil 1 TBSP, preferably coconut oil
Ghee 1 tsp
Shallots 1 no, chopped
Cashew nuts 5-8 nos
Marinate chicken with red chilly powder, coriander powder, turmeric powder and salt at least for 20 minutes.
Grind ginger, garlic and green chilly to a coarse paste and set aside.
Dry roast, dry red chilly, cardamom, cloves, cinnamon, coriander seeds, mace for 3 to 4 minutes at medium heat. Cool and grind to fine powder. Set aside.
Heat oil in a pan at medium high heat and add the chicken. Sauté the chicken well until half cooked. Add the ground ginger, garlic and green chilly paste. Sauté this until a nice aroma oozes out. Next add the sliced red onions and mix well. Add salt and cook for 10 minutes. Now add the powdered red chilly-coriander seeds-whole garam masala. Incorporate well and add the coconut milk and cook covered until the chicken is completely cooked (will take around 15-20 minutes). Open lid, mix well and cook for another 2 minutes. Switch off flame and serve with appam, idiyappam or chappathi.
In another pan, add ghee and fry shallots and cashew nuts, Pour this over the chicken kuruma and enjoy!!!