Chettinad Chicken/Vegetable Kurma

Here's a recipe that is so easy to make and tastes absolutely great with Appum or Dosa. Here I've served it with ghee rice. I remember having this in one of the restaurants in Kochi and absolutely loved it. I love having mine with rice and a big bunch of classic potato chips. ;O)

To grind:2 tsps Poppy Seeds
1 tsp Fennel
1 stick Cinnamon
7 Cloves
3 whole Cardamom
8 peppercorns
1 tsp Turmeric
1 cup Fresh grated Coconut

For Kurma:1 big Onion chopped fine (I use the food processor)
1 – 2 tsp Red chili powder
1 tsp Dhaniya/coriander powder
1 pound/tray of boneless Chicken fillet
4 large Tomato or ½ can chopped tomatoes
1 tsp Ginger paste
1 tsp Garlic paste
4 Green chilies
Handful Coriander

Tempering:
1 tbsp coconut oil
1 tsp mustard seeds
2 sprigs curry leaves.

Method:
1. Cut chicken in to small pieces, wash well. And marinate with ½ tsp turmeric, salt & chili powder (as per taste). If making vegetable kurma, cut veggies to bite size pieces and set aside. (you can use carrot, cauliflower, beans, potatoes and greenpeas).
2. Put the poppy seeds, fennel, cloves, cardamom, peppercorns, turmeric and coconut in a grinder adding little water and grind to a smooth paste.
3. In a food processor chop the onions finely/puree as per preference. Now remove and set aside, in the same processor blend in the ginger, garlic, green chilies and coriander coarsely.
4. Heat oil in the pressure cooker, fry the onion till it changes color.
5. Now add the ground mix and fry for about a minute, add in the coriander mix and fry for a few seconds, add in the chicken (or veggies) red chili powder, and fry till chicken starts changing color.
6. Now add in the tomatoes and pressure cook on meduim for 15 – 20mins (2 whistles approx).
7. Once done, temper mustard seeds and curry leaves in coconut oil. Add a dash of lime juice and you’re ready to serve.
8. Serve with hot Appum, Rotis or a Jeera/ghee rice.

Ghee Rice

Ingredients:

1 cup basmati rice

1 cinnamon

2 cloves

3 peppercorns

2 whole cardamoms

1 tsp fennel

2 tbsp ghee

1 tso ginger garlic paste

1 large onion sliced thin

Salt to taste

Method:

1. Fry spices in 1 tsp ghee till it is fragrant, now remove and coarsely grind. Remember that it needs to be course and not too smooth like powder.

2. Add the ghee in a non-stick vessel, add the ground spice and fry for a minute now add the sliced onion and fry till golden brown.

3. Add the ginger garlic paste, salt and stir.

4. Add basmati rice till it is completely coated in the ghee and spices.

5. Add 21/2 cups water and allow to cook on low. You could move the rice to the rice cooker and allow to cook till its done.