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Chicken Kurma

5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian

Ingredients
  

  • 2 lbs cut chicken with bones
  • 1/2 onion chopped lengthwise I used purple
  • 1 large tomato diced
  • 1 tbsp ginger garlic paste
  • 1/2 tsp Turemeric powder
  • 1/2 tsp red chilli powder
  • 2 tsp salt
  • 1 large potato chopped into big chunks or a few baby potatoes cut into two
  • 4 to 5 green chillies slit lengthwise
  • 1 tbsp chopped cilantro for garnishing
  • 1/2 lemon
  • 2 tbsp Avocado oil or oil of choice
  • 1 tbsp fennel seeds divided into 2 for grinding and tempering
  • 3 green cardamom
  • 3 cloves
  • 1 stick cinnamon

For grinding as paste

  • 3 tbsp coconut meat, grated or dessicated
  • 1 tsp White poppy seeds
  • 1/2 tbsp fennel seeds
  • 3-4 green chilli slit lengthwise ( these will be slightly fried refer to instructions )

Instructions
 

Tempering

  • SET the Instapot on saute mode and add the Avocado oil
  • ONCE the oil is warm add the slit chilies and saute them for a couple of minutes
  • REMOVE the chilies and reserve them for grinding
  • IN the same oil add the cloves, cinnamon, cardamom and half of the fennel seeds. let it all bloom in the oil, takes about a few seconds

Saute

  • ADD the lengthwise chopped onion into the oil and the spices and saute the onion till translucent, takes a minute or two
  • ADD the ginger garlic paste and saute for a minute
  • ADD the diced tomatoes and saute till the tomatoes turn soft. Make sure to give time to saute every ingredient before adding the next one.
  • ADD the salt turmeric and the red chili powder and saute for 30 seconds.
  • Add the chicken pieces and the potatoes and saute
  • ADD the ground coconut, green chilli, fennel and poppy seed paste
  • ADD 2 cups of water and give it all a good mix
  • SET the instapot on manul pressure cook mode and set the timer for 10 minutes.
  • After the pressure releases naturally open and garnish with cilantro
  • AND squeeze the juice of half the lemon

Notes

Fry the green chilies as that reduces the heat factor
If your chilies are not hot enough increase the red chili powder
if using chicken breast pieces only substitute chicken broth for water
Tried this recipe?Let us know how it was!