White Chicken Kurma

Ingredients (18)

• ·tsp Black peppercorns
• ·tbsp Poppy seeds
• ·tsp Fennel seeds
• ·Cashews
• ·Green chillies
• ·cup Coconut pieces
• ·Water
• ·tbsp Oil
• ·cardamom Whole spices
• ·inch Cinnamon
• ·Cloves
• ·medium (sliced) Onions
• ·(slit) Green chillies
• ·tbsp Ginger garlic paste
• ·g Chicken
• ·Salt
• ·Mint leaves
• ·tsp Garam masala

1. 1

   In a blender, add black peppercorns, poppy seeds, fennel seeds, cashews, green chillies, and coconut. Add a little water and grind into a smooth paste.

2. 2

   Heat oil in a pressure cooker. Add whole spices (cardamom, cinnamon, cloves) and let them release aroma.

3. 3

   Add sliced onions and sauté until translucent. Add slit green chillies.

4. 4

   Add ginger garlic paste and sauté until the raw smell disappears.

5. 5

   Add chicken pieces and sauté for a few minutes until lightly sealed.

6. 6

   Add salt, mint leaves, and the ground paste. Mix well. Adjust consistency with water.

7. 7

   Add garam masala, close the lid, and cook for 3 whistles on medium flame.

8. 8

   Serve hot with roti, idli, dosa, poori, or biryani.