Easy Chicken Kurma Without Coconut English translation (in description box)

Ingredients:
Chicken – 1½ kg (Cut into medium pieces)
Onion – 2 medium (Thinly sliced)
Ginger – 1 big piece (Crushed)
Garlic – 2 bulbs (Crushed)
Green chilly – 10 (Slit open)
Tomato – 1 big (Chopped)
Pepper – 1 tbsp
Cashew nut – 2 tbsp
Cinnamon
Cardamom – 1 tbsp
Cloves – 8
Star anise – 2 small
Fennel seeds – 1 tbsp
Turmeric powder – 1 tbsp
Coriander powder – 1 tbsp
Salt
Oil

Steps:
Heat oil in a pan and add cashew nuts.
Once cashew nuts start to turn brown, add the whole spices – cinnamon, cardamom, cloves, star anise and fennel seeds.
Once the whole spices get slightly roasted, add black pepper and onion, ginger, garlic and green chilies.
When the onion starts to turn brown, reduce the flame and add turmeric powder and coriander powder.
When the raw smell of masala powders is gone, add tomatoes and salt.
Cover and cook on low – medium flame till the tomatoes are done.
Switch off and let the masala cool.

Once cool, add 1 cup water and grind the masala to a smooth paste.
Transfer it to the pan.
Add one more cup of water to the mixie jar and pulse.
Add it to the pan.
Add chicken and mix well.
Turn on the stove and cook covered on medium flame till chicken is cooked.
Stir often. Take care not to burn the masala. Cook till oil separates.
Switch off and enjoy the chicken kurma with chapathi, naan, bread, appam or kubboos.
This can be stored in the refrigerator for upto 2 weeks.

Chicken Mappas – http://y2u.be/dwXYI7lTQbY
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