Chicken Kurma

Kurma is of my favorite chicken curries. Traditional yet versatile. It goes well with steamed rice, plain paratha, appams, butter nan, even dinner rolls (pav); anything to mop up that yummy gravy. In fact, you can say that it is the Southie equivalent of the Northie butter chicken.

Ingredients:
Chicken pieces - 1 kg (approx. 2 lbs)
Ghee - 1/4 cup
Vegetable oil - 1/4 cup
Cloves - 6
Elaichi - 6
Cinnamon - 1" piece
Green chillies (slit) - 6
Onion (cut lengthwise) - 1 large or 2 medium
Ginger-garlic paste - 2 tbsp
Coriander powder - 2 tsp
Red Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Tomatoes (cut in pieces) - 3
Coconut milk - 1/2 cup
Salt to taste
Lemon juice to taste
For Kurma Masala
Grated coconut - 1/4 cup
Cashew Nuts - 6
Poppy seeds (or Khus khus) - 1/4 tsp
Coriander leaves (chopped) - 1 tbsp
Mint leaves (chopped) - 1 tbsp

Method:
Heat ghee and oil together in a wok. When hot, add the whole spices and the green chllies. Saute and add the sliced onions. Fry until light brown. Add the ginger garlic paste and saute.

Soak in a little water, the powdered turmeric, red chilli and coriander in a small bowl. Add this to the wok and saute. Add tomato pieces and saute till oil seperates. Add the chicken pieces and salt. Saute well. Add 1/2 cup water and the coconut milk and cook on low flame.

Grind the kurma masala ingredients to a fine paste. Add this paste to the kurma and stir well. Add lemon juice and salt according to taste. Garnish with onion rings. Serve hot with steamed rice, cucumber salad and papadams.

Note: If the gravy is thin, grind some more coconut and add to the gravy.