Rajam's Green Chicken Kurma

 Once in a way you get an heirloom recipe - that just works and works.  This one from my amma is so simple - all you have to do is follow the recipe - :-) 

I bless her every time I eat it - it is just delicious! I wrote this recipe down on a piece of paper in the 90's when I got married and migrated to Australia.  I have used it so many times and the paper is aged, brown and tatty - I have stuck it in several places with sticky tape.  That is how trusty it is!

There is a secret ingredient in this recipe which I think attributes to the taste - you can decide for yourself after you try it!

So without much ado, lets have a look at the recipe.

Ingredients:

1 kg chicken ( I used thigh fillets, cut to pieces)

1 large Spanish onion, sliced

1 large tomato, sliced

15 green chillies, washed and ground

1 head of garlic, peeled and ground

1 small piece (about an inch long)ginger, peeled and ground

1/2 teaspoon of turmeric powder

1 bunch coriander leaves, cleaned, chopped and ground ( reserve a few leaves for garnish)

1/4 cup plain yogurt

3 tablespoons oil

salt to taste

Grind together finely:

5 tablespoons of frozen or fresh coconut

1 tablespoon poppy seeds

Method:

Heat oil in a heavy bottomed saucepan.  When the oil heats up, add the onions. Saute till the onions become golden in colour. This can take several minutes.  Take the time to bring it to the right colour.

Next add the tomato, ginger and garlic.  Saute till the raw smell of ginger and garlic disappear and the tomatoes go mushy.

Next add the washed pieces of chicken and mix well till they change colour. Stir in the ground chillies and mix well.

Add yogurt, ground coriander and salt.  Turn the flame really low and put the lid on and cook the chicken. It takes about 20 minutes.  Test for salt.  If needed, add some more now.

Lastly, add the coconut and poppy seed mixture, stir well and let it boil with the chicken - just once.

Turn the flame off and serve hot.  It is even better the next day.  To reheat use the microwave - or oven.  Try not to boil it again.  Garnish with a few coriander leaves.