Chicken kuruma

Ingredients (2)

• in a 2l pressure baker add
• coconut oil/ ghee/ any other oil2 tbsp

Method

1. 1

   2 onions cut into small pieces

2. 2

   2 tomates- remove the seeds and the liquid part and cut into small pieces

3. 3

   Spiced chicken

4. 4

   Cook on high / 900W for 5wh / 10min

5. 5

   Grind 1/2C coconut , 3 cashews, 1 tsp khas khas ( optional) into smooth paste. ( Alternatively add 3 tbsp of coconut powder to 1 cup of hot water. Mix well and add)

6. 6

   Let pressure settle. Open & add coconut paste and ½ cup water.

7. 7

   Allow to boil in medium flame for about 5 minutes

8. 8

   Garnish with coriander leaves.

9. 9

   Add salt if required.