Ramadan 2020: Kurma Chicken

Kurma Chicken Recipe

SERVINGS: 6
INGREDIENTS:

• 1 kg chicken legs 
• 2 tbsp cooking oil
• 1 tbsp Ghee (clarified butter)
• 3 buds star anise
• 1-2 cinnamon stick
• 4 pods cardamom
• 2 medium potatoes, peeled and cut into quarters
• 4-5 tbsp Kurma powder 
• 1/2 cup water
• 1/2 cup evaporated milk
• a handful of coriander leaves
• 2 cups water
• 1 red onion, cut into wedges
• 1 red chilli, cut into quarters
• 1 green chilli, cut into quarters
• 1-2 tomatoes, cut into wedges or a few cherry tomatoes
• 2 tsp salt, adjust to taste

(A) BLEND:

• 1 red onion (90 gm)
• 4 cloves garlic (30 gm)
• 2 inch ginger (20 gm)
• 2 tbsp toasted cashew nuts (50gm)
• 1/2 cup water

DIRECTIONS:

1. Blend all ingredients (A) until smooth and set aside.

2. Mix Kurma powder with 1/2 cup water to make a paste and set aside.

3. Heat cooking oil and Ghee in a wok.

4. Stir in cinnamon, star anise and cardamom until fragrant.

5. Next, stir in blended ingredients and cook until fragrant.

6. Add in Kurma paste and stir-fry until oil starts to separate.

7. Add salt, chicken and potatoes. Give a mix.

8. Add 2 cups of water and coriander leaves, cover wok with lid and let simmer until chicken legs are tender.

9. After that, add evaporated milk, red onion, chillies and tomatoes. Cook for another 2 minutes and off heat.

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