Chicken Kuruma

                                                        

  Chicken  kuruma  is a delicious dish that can be enjoyed with  fried  rice,
  chapathi, poori, idli, dosa and idiappam. This  is  my  husband 's  favorite  dish.
  My  family members  and  relatives are also very fond of  it. 
  My sister-in-law used to prepare this dish with potatoes.I tried it with chicken
  and it turned out good.Vegetarians can also  prepare this dish by adding 
  vegetables like beans carrot,potato instead of chicken.

Ingredients:

Chicken ---------------500 gm
Onion -----------------1 medium size(cut into small size)
Tomatoes--------------2 to 3 nos (diced)
Green chili--------- -1slit
Coriander leaves-----few
Turmeric powder----1/4 tsp
Cloves-----------------2 nos
Cinnamon-------------1inch
Fennel seeds----------1/2 tsp
Oil----------------------2 to 3 tbsp
Salt---------------------to taste.

To grind:

Onion -- 1/2 medium
Green chillies -- 3 to 4 nos
Coriander powder -- 1 tbsp
Ginger -- 1 inch size
Garlic -- 6 to 8 cloves
Fennel seeds -- 1 tsp (Perunjeeragam)
Mint leaves(puthina) -- few
Poppy seeds -- 1 tsp (khuskhus).. Optional
Cardamom - 1 no
Coconut --1 cup grounded
Cashewnuts --4 to 5 nos
Oil -- 1 tbsp

To make masala:
                         
 Heat a small pan in medium flame and put 1tbsp oil. 

Now  add Onion,green chillies,and mint leaves to fry.

After 2 min add poppy seeds(optional), fennel seeds, cardamom, Ginger, Garlic, Coriander powder  and remove from the heat
to cool it. 

Then grind it to paste.
      
Coconut and cashewnut has to be grinded with little water to make a paste separately.

Preparation:
                       
  Heat a small cooker in a medium flame and add 2 to 3 tbsp oil. 

Add onion, green chilly, turmeric powder and stir for 2 to 3 min. 

Then add Chicken pieces and salt.

Mix all this till the chicken is dried.

Now add (1) grounded masala,  tomatoes and mix well. 

After 2 min,add 3 cups water and close the cooker lid. 

Remove from the flame after 3or 4 whistles . 

After the cooker is cooled , open the cooker lid and put the cooker on the flame and let it boil ( Add water if needed).

Now add the cashew and coconut paste.

 Temper with Cinnamon, cloves and fennel seeds.

 Garnish with chopped coriander leaves.