How to prepare Chicken White Kurma
For the masala paste
¼ cup fresh shredded coconut
2 tbsp white poppy seeds (khus khus)
1½ tbsp fennel seeds (sombu)
2 inch piece ginger ( yes, thats a lot of ginger )
7 green chillies
1 tbsp peanut oil
2 onions, finely chopped
1 tbsp salt
500 grams chicken thigh with bone
Green chillies for garnish
Soak cashews and poppy seeds into water for about 10 mins.
Grind all ingredients listed under masala to smooth paste. Use about a cup of water to grind masala.
Into pressure pan heat oil. Add cardamom and cloves. Add chopped onions and fry for 2 mins.
Add ground masala paste, cup of water and salt. Add chicken pieces.
Now cover the pressure pan and cook it for about 15 mins on low flame.
Remove this away from heat and wait for pressure to get released from cooker.
Serve hot with chapati, appam or idiyappam.