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Chicken kurma is a popular side dish that goes well with most of the Indian breakfast.I have already posted a chicken kurma recipe here,this is a much easier version of kurma variety..The main ingredient is coconut,with few spices and nuts.The taste and flavour of the kurma differs from every state  depending on the ingredients and the procedure.Bachelors and newbie cooks can easily try this dish at home.

INGREDIENTS

300 g chicken

1 onion chopped

1 tomato chopped

2 green chillies

2 tbsp oil

1/4 tsp turmeric powder

1/4 tsp chilli powder

Salt to taste

TO TEMPER

1/2 tsp fennel seeds

2 cinnamon stick

TO GRIND

1 tbsp grated coconut

2 green chillies

3 cloves garlic

1 inch ginger piece

METHOD

Heat oil in a pan,add the items under ‘to temper’on low flame,after a minute add the onions,green chillies,tomato and saute for 5 mins on medium flame.

Add the chicken pieces and saute for 5 mins on medium flame.

Add the ground mixture under ‘to grind’,turmeric powder,chilli powder and salt.

Add water as per your need for the gravy and pressure cook for 2 whistles ,then reduce to low flame and pressure cook for 5 more minutes.

Switch off the flame.Open the lid when the pressure is completely released. If the kurma is too watery you can keep them on medium flame for few more minutes. The oil starts to separate and the chicken kurma is ready now.

Serve the Chicken kurma hot for breakfast,lunch or dinner.