Saturday, November 19, 2011

Minced Chicken Kurma

Minced Chicken Kurma or Kheema Kurma..well, I was debating what the name of this recipe should be. Kheema Kurma sounded funny so I vetoed it. It brought to mind many such names of people that rhyme with their surnames - I won't get into the details - I will leave you to think of such names that you've come across in your life. Yeah yeah, a total time pass activity. But then, what are weekends for? To take it easy and relax.


That is pretty much what I will be doing this weekend. Going to finish my housework now & then do my weekly shopping at the supermarket. So without boring you with too many philosophical stories, will leave you with this simple recipe which I found in the Mangalore Ladies Club Recipe book and tweaked it a bit. It's a typical Kurma/Korma style of making chicken mince, so if you are only fond of eating mince in its red masala form, forget about this recipe. The cashewnut paste in this recipe lends this lovely creamy texture and flavour that is a perfect accompaniment to chapathis.


Minced Chicken Kurma
(Printable Recipe)

Serves 4

You Need:
  • 800gm chicken mince/kheema
  • 3 medium onions finely chopped
  • 3 small tomatoes finely chopped
  • 1/2 cup curds
  • 1 tbsp ginger garlic paste
  • 1/2 cup green peas
  • 50gms (or a fistful)cashewnuts ground to a paste
  • 2 tbsp heavy cream (optional)
  • oil for frying
Whole spices
  • 1/2 inch cinnamon
  • 2-3 cloves 
  • 2 cardamoms crushed
  • 1/4 tsp cumin seeds 
Dry masala
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder 
  • 1/2 tsp turmeric powder 
  • 1/2 tsp (or to taste) red chilli powder 
  • 1/4 tsp garam masala powder
For garnishing
  • 2 tbsp chopped coriander
Method:
1. Wash & drain the mince in a fine slotted colander until all the water drains off.
2. Heat oil in a heavy bottomed kadhai or wok and add the whole spices and fry for a few seconds. Add the chopped onions and fry till pale & then add the dry masala powders and fry for 1/2 a minute. Add the chicken mince and fry for another 2-3 minutes.
3. Toss in the chopped tomatoes and ginger-garlic paste and fry well for another 5- 6minutes until it is almost dry. If the mince has let out a lot of water then don't add additional water. Else add 1/2 cup water and simmer for 6-7 minutes until most of the water evaporates & the mixture becomes dry.
4. Add curds and mix well. Add the cashewnut paste and mix again, allow to simmer on a slow flame for 5 minutes. If you wish to add some more water to make a thick gravy you can add about 1/2 cup water. 
5. Toss in the green peas, cover & cook for 2minutes. Turn off the flame
6. Garnish with chopped coriander leaves & serve hot with chapathis



12 comments:

  1. Yummy khorma. Would love to try it with butter naan. Dish looks lovely :) Names with rhyming surnames sure rings a bell..

    ReplyDelete
  2. I have always made this with lamb. Switching to chicken would be so much healthier! Great Blog!!

    --anshie

    ReplyDelete
  3. Delicious looking kurma...Lovely flavors...

    ReplyDelete
  4. that looks so rich and flavorful! I love that pretty bowl..

    ReplyDelete
  5. wow... khurma looks awesome... flavourful and delicious..

    ReplyDelete
  6. Delicious and lovely looking chicken kurma. Very inviting preparation.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  7. Loved the texture & the flavor!! will tyr it with soya mince ;)
    Prathima Rao
    Prats Corner

    ReplyDelete
  8. Looks rich and yummy...minced chicken sounds interesting

    ReplyDelete
  9. Shireen i tried yr minced chicken kurma receipe & it was awesome especially my hubby liked it vry much.Thank you sooo much for sharing this wonderful receipe.

    ReplyDelete
  10. @ Anonymous: Thanks so much for your feedback! So glad to hear that your hubby liked it a lot!! :-)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

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Saturday, November 19, 2011

Minced Chicken Kurma

Minced Chicken Kurma or Kheema Kurma..well, I was debating what the name of this recipe should be. Kheema Kurma sounded funny so I vetoed it. It brought to mind many such names of people that rhyme with their surnames - I won't get into the details - I will leave you to think of such names that you've come across in your life. Yeah yeah, a total time pass activity. But then, what are weekends for? To take it easy and relax.


That is pretty much what I will be doing this weekend. Going to finish my housework now & then do my weekly shopping at the supermarket. So without boring you with too many philosophical stories, will leave you with this simple recipe which I found in the Mangalore Ladies Club Recipe book and tweaked it a bit. It's a typical Kurma/Korma style of making chicken mince, so if you are only fond of eating mince in its red masala form, forget about this recipe. The cashewnut paste in this recipe lends this lovely creamy texture and flavour that is a perfect accompaniment to chapathis.


Minced Chicken Kurma
(Printable Recipe)

Serves 4

You Need:
  • 800gm chicken mince/kheema
  • 3 medium onions finely chopped
  • 3 small tomatoes finely chopped
  • 1/2 cup curds
  • 1 tbsp ginger garlic paste
  • 1/2 cup green peas
  • 50gms (or a fistful)cashewnuts ground to a paste
  • 2 tbsp heavy cream (optional)
  • oil for frying
Whole spices
  • 1/2 inch cinnamon
  • 2-3 cloves 
  • 2 cardamoms crushed
  • 1/4 tsp cumin seeds 
Dry masala
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder 
  • 1/2 tsp turmeric powder 
  • 1/2 tsp (or to taste) red chilli powder 
  • 1/4 tsp garam masala powder
For garnishing
  • 2 tbsp chopped coriander
Method:
1. Wash & drain the mince in a fine slotted colander until all the water drains off.
2. Heat oil in a heavy bottomed kadhai or wok and add the whole spices and fry for a few seconds. Add the chopped onions and fry till pale & then add the dry masala powders and fry for 1/2 a minute. Add the chicken mince and fry for another 2-3 minutes.
3. Toss in the chopped tomatoes and ginger-garlic paste and fry well for another 5- 6minutes until it is almost dry. If the mince has let out a lot of water then don't add additional water. Else add 1/2 cup water and simmer for 6-7 minutes until most of the water evaporates & the mixture becomes dry.
4. Add curds and mix well. Add the cashewnut paste and mix again, allow to simmer on a slow flame for 5 minutes. If you wish to add some more water to make a thick gravy you can add about 1/2 cup water. 
5. Toss in the green peas, cover & cook for 2minutes. Turn off the flame
6. Garnish with chopped coriander leaves & serve hot with chapathis



12 comments:

  1. Yummy khorma. Would love to try it with butter naan. Dish looks lovely :) Names with rhyming surnames sure rings a bell..

    ReplyDelete
  2. I have always made this with lamb. Switching to chicken would be so much healthier! Great Blog!!

    --anshie

    ReplyDelete
  3. Delicious looking kurma...Lovely flavors...

    ReplyDelete
  4. that looks so rich and flavorful! I love that pretty bowl..

    ReplyDelete
  5. wow... khurma looks awesome... flavourful and delicious..

    ReplyDelete
  6. Delicious and lovely looking chicken kurma. Very inviting preparation.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  7. Loved the texture & the flavor!! will tyr it with soya mince ;)
    Prathima Rao
    Prats Corner

    ReplyDelete
  8. Looks rich and yummy...minced chicken sounds interesting

    ReplyDelete
  9. Shireen i tried yr minced chicken kurma receipe & it was awesome especially my hubby liked it vry much.Thank you sooo much for sharing this wonderful receipe.

    ReplyDelete
  10. @ Anonymous: Thanks so much for your feedback! So glad to hear that your hubby liked it a lot!! :-)

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)