Do you miss your favorite chicken kurma during dieting days because of the addition of coconut paste ? No worries, this is my version of healthy chicken kurma in which I have used only less quantity of boneless chicken and substituted coconut with melon seeds to get the richness of the gravy. The addition of capsicum along with tomatoes is to increase the flavor of the kurma and also, to include one veggie indirectly in our diet. This creamy and flavorful kurma goes well without any guilt with phulka, plain brown rice, brown rice kuska, idly or dosa.
200 Gms Chicken, Boneless, chopped
1 Tbsp Olive oil
2 Bay leaves
1 inch Cinnamon
1 Star anise
2 Tsp Ginger garlic paste
1 Cup Onions, chopped
2 Tomatoes, chopped
1 Capsicum / Bell pepper, chopped
1 Tsp Chilli powder
1/4 Tsp Turmeric powder
3/4 Tsp Cumin / Jeera powder
1 Tsp Coriander powder
Salt to taste
2 Cups Water
Few Mint leaves, for garnishing
1 Tsp Lemon Juice
To grind :
1 Tbsp Watermelon seeds
1 Tbsp Muskmelon seeds
2 Tsp khus - khus / Poppy seeds
2 Tbsp Roasted gram / Pottukadalai
Soak all the ingredients in the "To grind" list except Roasted gram / Pottukadalai before starting the cooking process.
Grind tomatoes and capsicum into smooth paste and keep aside.
Heat oil in a cooker and add bay leaves followed by elachi, cinnamon and star anise.
Add the chopped onions and saute for a minute.
Add ginger garlic paste and saute till the raw smell goes off.
Add the ground tomato - capsicum paste and saute for couple of minutes in a low flame.
Now add all masalas ( Turmeric, chilli and coriander ), mix well and add the boneless chicken pieces.
Mix well, add salt and cook for couple of minutes.
Add 1 Cup of water and pressure cook it for 3 - 4 whistles.
Once done, switch off the flame and keep aside.
Meanwhile, grind all the soaked ingredients along with Roasted gram to fine paste by adding little water.
Once the pressure gets released in the cooker, remove the lid and add the remaining water along with the ground paste.
Boil it for 5 minutes and switch off the flame.
Add lemon juice followed by mint leaves and mix well.
Serving Options :
Serve hot with Phulka, Idly, Dosa or Brown rice kuska.