Name: Chicken kurma recipe by Angeline David at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp oil; 3 onions sliced; 5 tomatoes sliced; 1 star anise; 1 black cardamom; 2 tbsp ginger garlic paste; 1/2 kg chicken (small pieces); Red paste (6 dry red chillies, 4 green cardmoms, 1 inch cinnamon, 7 cloves, 1 tsp fennel); 1 tbsp coriander powder; 2 Tbsp Coriander leaves; 1 Cup Coconut Milk; 3 tbsp Curd; 1 tbsp ghee; Water; Salt to taste

Ingredients Serving: 4

2 tbsp oil
3 onions sliced
5 tomatoes sliced
1 star anise
1 black cardamom
2 tbsp ginger garlic paste
1/2 kg chicken (small pieces)
Red paste (6 dry red chillies, 4 green cardmoms, 1 inch cinnamon, 7 cloves, 1 tsp fennel)
1 tbsp coriander powder
2 Tbsp Coriander leaves
1 Cup Coconut Milk
3 tbsp Curd
1 tbsp ghee
Water
Salt to taste

Instructions

In a pan, heat some oil. Once the oil is heated put in the star anise and black cardamom.
Then add the onions and fry them until they are soft.
Now add the tomatoes and fry them until they are cooked completely.
Add the chicken pieces, red paste, coriander powder, coriander leaves, ginger garlic paste, salt and fry them well until the chicken is cooked.
Now add curd and mix well.
Once the gravy seems red, add coconut milk, ghee, stir it and cover the lid for about 5 minutes.
After this, separate the chicken pieces, star anise and black cardmom from the gravy and blend the gravy into a fine paste adding some water.
Now combine the chicken with the gravy back into the pan and simmer it for 5 minutes.
Chicken kurma is ready to be served.

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