Creamy chicken kurma

Creamy and delicious, this chicken kurma is the perfect dish to enjoy with chapathi, roti or fried rice. Here is the recipe for creamy chicken kurma.

10 cashews (soaked in ¼ cup lukewarm water)
2 inch piece of cinnamon
½ tsp pepper corns
4-5 cloves
3-4 cardamom pods
2 tbsp coriander seeds
¼ tsp cumin
1 tbsp fennel seeds
1 onion
2 inch piece of ginger
4-5 garlic cloves
3 tbsp grated coconut
1 kg chicken (curry pieces)
1 onion
4-6 green chillies
½ tsp turmeric powder
1½ cups lukewarm water

Dry roast the cinnamon, pepper corns, cloves, cardamom pods, coriander seeds, and cumin and fennel seeds on low flame until they turn fragrant
Grind these spices in a mixer jar
Keep these aside to be used later
Heat 1 tbsp coconut oil in the same pan
Sauté the onion, ginger and garlic until they turn golden in colour
Transfer them into a mixer jar after the mixture has cooled down
Add grated coconut, soaked cashew and water as required 
Grind into smooth paste
Heat 2 tbsp coconut oil
Sauté thinly sliced onion and green chillies
Into it add the chicken pieces, turmeric powder and salt
Mix well and cook for 10 minutes with the lid on
Add the onion-cashew paste and the previously grinded masala powder
Pour water as required
Cook for at least 30 minutes until the chicken pieces are nice and juicy
Garnish with curry leaves
Enjoy the tasty creamy chicken kurma.

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