Chicken Kurma, Kerala Style

Yes, another recipe from South India!! After a few trips to this wonderful, tropical place,

I've been inspired by the spicy, delicious food they prepare! This recipe is fairly

and is just delish! It is best served with vermicelli (called idiyappam in Kerala). The best

way to eat this. . gotta mix it up all together with your hands and savor the spicy,

milky sauce, mixed in with the noodles.

Of course, you can also serve this with rice or bread.

Ingredients:

chicken, about 1 lb. cut into chunks

cashew nuts, a handful

1 large onion, sliced

1 tsp. fresh grated ginger

1 tsp. chopped garlic

1 green chili sliced in half (use only half of it if you don't want it too spicy)

2 cardamom pods

2 cloves

1/2" piece of cinnamon

1/2 tsp. turmeric powder

2 tsp. coriander powder

1/4 tsp. black pepper powder

1 can of coconut milk

1/2 - 1 tsp. garam masala powder

coconut oil

salt

Garnish:

cashew nuts, 5-8

handful of curry leaves

Method:

1. Soak the handful of cashew nuts in enough warm water to cover them for 15 mins. Then blend

them into a smooth paste.

2. Heat a few tsp. of coconut oil in a pan, add onions and green chili. Cook until soft. Add the garlic.

Saute until the onion turns golden brown. Add the grated ginger and stir for a few more minutes.

3. Allow to cool a few minutes and put the onion mixture in a blender with enough water to cover the

onion pieces and blend into a smooth paste.

4. Heat a few tsp. of coconut oil in a pan and add the cardamom, cloves, and cinnamon.

Saute until fragrant and then add the turmeric, coriander powder, and black pepper.

5. Add the onion paste and sautee for a couple minutes with the spices.

6. Add the coconut milk and mix well. Add about a tsp. of salt.

7. Add the chicken and cook on med. heat until the meat is cooked.

8. Add the cashew nut paste and garam masala.

9. While the curry simmers, if it becomes too think, a little water can always be added

to thin out the gravy.

10. In a small pan, add some coconut oil and brown the garnish cashews. Remove them

from the pan. Add the curry leaves and fry them a few seconds. Mix the cashews

and curry leaves into the curry. Save a few of each for garnish.

11. Top the kurma with the reserved cashews and curry leaves.

12. Serve with idiyappam (vermicelli), plain white rice, or flat bread.

#chicken #kurma #kerala