CHICKEN KURMA

Chicken - 1 kg

Red Chilies - 6

Onions - 1 Cup

Coriander Seeds- -1 Table Spoon

Cumin Seeds - 1 Tea Spoon

Coconut - ½ cup

Yogurt - ½ cup

Garlic- 2 cloves

Ginger Paste- 2 Tea Spoon

Cardamoms - 3-4

Oil - 3 Table Spoon

Salt to taste

Fresh Cream - ¼ cup

Cut the chicken into 12-14 pieces. Grind de-seeded red Chilies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.

Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds. To this add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown. Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.

After it has been taken out of stove finish with fresh cream