Kozhi Kurma With Coconut Milk And Seeraga Samba Rice Recipe

About this recipe

A flavorful Tamil Nadu-style chicken kurma made with aromatic spices and creamy coconut milk, served alongside fluffy seeraga samba rice for a perfectly balanced dinner.

Ingredients

• 20G Curry Leaves
• 250 ml Coconut Milk
• Pcs Chings Masala Chicken Chilli
• - Onion
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 200 ml Sesame Oil
• 500 g Tomato - Hybrid
• 1 kg Rice
• 250 G Fennel Seeds / Saunf 250 G
• 150 Gms Cloves
• 500 ml Water
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• - Cardamom
• 25 g Ginger Garlic Paste

Instructions

1. Step 1: Heat 1 tbsp of oil in a pressure cooker or heavy-bottomed pan. Add fennel seeds, cloves, cinnamon stick, and cardamom pods. Sauté for 30 seconds until aromatic.
2. Step 2: Add sliced onions and curry leaves. Cook until onions turn golden brown.
3. Step 3: Stir in ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
4. Step 4: Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes turn mushy and the masala releases oil.
5. Step 5: Add the chicken pieces and mix well with the masala. Cook for 5 minutes until the chicken is lightly seared.
6. Step 6: Pour in 200 ml of water and cover the pan. Cook for 15-20 minutes, stirring occasionally, until the chicken is tender.
7. Step 7: Add coconut milk and garam masala. Simmer for an additional 5 minutes. Garnish with chopped coriander leaves and set aside.
8. Step 8: In a separate pot, heat 1 tbsp of oil. Add soaked seeraga samba rice and lightly sauté for 1-2 minutes.
9. Step 9: Add 300 ml of water and salt. Bring to a boil, cover, and simmer for 12-15 minutes until the rice is cooked and fluffy. Let it rest for 5 minutes.
10. Step 10: Serve the Kozhi Kurma hot with the Seeraga Samba Rice on the side. Enjoy!