This kurma saves lot of time and tastes great as all the ingredients are added whole, fried and then ground.
non vegetarian 4 servings
500 g Chicken
3 Onions, finely chopped
2 Green chillies, finely chopped
1 Star Anise
a few Kalpasi ( dried bark)
½ tbsp Saunf
¼ cup Coconut, grated
10 Whole red chillies
3 tbsp Coriander seeds
¼ tbsp Turmeric
2tbsp Ginger Garlic paste
Curry leaves – a handful
Coriander leaves – a handful, finely chopped
¼ tbsp Cumin seeds
½ tbsp Garam masala
¼ tbsp Pepper
1 tbsp Ghee
Salt to taste
Oil as required
Clean the chicken and cut them into pieces
Grind coconut, a little coriander leaves and saunf to a smooth paste and keep aside.
Heat oil and fry cumin, sta ranise, kalpasi ( the blackish shavings with a nice smell), coriander seeds, red chillies, for a minute 4. Add onions and fry till brown, add tomatoes, ginger garlic paste, green chillies and salt and cook till oil separates from the masala.
Cool and coarsely grind the mixture and keep aside.
Heat little oil once again and add the raw chicken pieces and fry till they turn white and add the ground mixture and fry till the chicken pieces are almost cooked.
Add the ground coconut mixture and chopped curry leaves and coriander and let it simmer for a few minutes
Finally add the pepper powder, garam masala and a teaspoon of ghee for added flavor, cook for a minute and serve hot.