Chicken Kofta Kurma

I often make chicken balls as an appetiziers specially for many birthday parties, since its always an hit among the little ones just with ketchup..everytime, my close friends ask me to prepare chicken balls for their partyfor starters..This time i have turned them as kurma without deepfrying or steam cooking the chicken balls and prepared a delicious kurma with these chicken balls..This yummy kurma goes tremendously with rice, just with bread toast or either with rotis..My H literally relished this kurma and enjoyed them with rotis for our sterday dinner.



For Chicken Balls:
3nos Chicken breast pieces
1no Onion (big & chopped)
1tsp Garam masala powder
1no Green chilly (chopped)
1tbsp Corn flour
Salt

For Kurma:
1no Onion (chopped)
2nos Tomatoes (chopped)
2nos Green chillies (slit opened)
1tbsp Ginger garlic paste
1cup Yogurt
5nos Cashews
1tbsp Coriander powder
1/2tsp Red chilly powder
1tsp Cumin powder
2tbsp Grated coconut
2nos Whole spices
Chopped coriander leaves
Chopped mint leaves
Salt
Oil

Grind the chicken breast pieces with garam masala chopped green chillies,cornflour and salt..meanwhile heat few drops of oil, sauté the chopped onions until they turns transculent..add the onions to the grounded chicken mixture and make medium sized balls from this chicken mixture..

Now heat enough oil, fry the whole spices until brown, sauté the chopped onions, chopped tomatoes, slit opened green chillies and ginger garlic paste with salt, cook everything until the veggies get cooked and the raw smell goes away..grind the cashews, coconut and yogurt together as fine paste..Add the coriander powder, cumin powder, red chilly powder to the veggies, cook for few seconds..Add immediately the grounded paste, water and cook everything for few minutes..

Add the already prepared chicken balls to the cooking kurma, close the kadai with a lid..dont disturb the gravy for 5minutes, once the balls gets cooked put the flame in simmer until the oil gets separates from the gravy..Garnish the kurma with chopped coriander and mint leaves..

Serve along with rice, rotis or with bread slices..