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Ingredients ( to grind | to fry | for the curry )
Ingredients to grind
Coconut grating - 1 cup
Fennel seeds - 2 tsp
Ingredients for to fry
Onion chopped - 1 cup
Tomato - 1/2 cup
Mint leaves - a string
Curry leaves - 15 leaves
Corriander leaves - a small bunch
Green chilli - 2 nos
Ginger garlic paste - 1 tsp
Ingredients for the curry
Chicken with bones - 350 gms
Potato - 200 gms
Sambar powder - 2 tsp
Chilli powder - 1/2 tsp
turmeric powder - 1/4 tsp
Tamarind - 1/4th a lime size
Cinnamon - 2 stick
Clove - 4 nos
Cardamom - 2 nos
Fennel seeds - a pinch
Black pepper -1 tsp
Oil - 2 tsp
Salt - 1 to 3/4 tsp as req
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Preparation Method
Grind coconut along with fennel seeds to a smooth paste.
Soak the tamarind in half a cup of water and extract the juice.
Wash, peel and cut the potatoes into bite size piece. Keep aside.
Heat oil in a pan. Reduce the flame to low and add clove, cardamom, cinnamon, black pepper and fennel seeds when they trun brown add the chopped onions, tomatoes, green chilli, ginger garlic paste, mint leaves, curry leaves and corriander leaves. Adjust the heat to medium and fry for 2 min. Add sambar powder, chilli powder and pepper powder, fry for a couple of min. Add the cleaned chicken along with turmeric powder, salt, coconut paste, a cup of water, and cook for 20 minutes. Remove the lid, adjust the flame to high and add potato and turmarind water, stir well and set the flame back to medium, close the lid and cook for 10 min. Turn of the heat, garnish with coriander leaves and serve hot.
Other names/spelling variations: Chicken Potato Kuruma, Kozhi Urulai Kuruma, Koshi Urulai Kuruma
Kozhi or Koshi is Chicken in Tamil language. Urulai or Urulai kizhanghu is Potato.
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