CHICKEN KORMA
Yum
Chicken korma is an aromatic curry made with spices and nuts. The korma is rich and tastes absolutely divine. This is an traditional south indian korma recipe, however this korma might slightly differ from other states in india. In southern india, it is a coconut base korma, whereas in northern india, they use yogurt. The korma is fragrant when mixed with all spices, tomatoes, grinded coconut and nut paste slowly simmering with the juices from the chicken bones makes it a mouthwatering dish, perfect for dinner party.
Chicken korma is traditionally prepared with chicken on bones and served with naan, roti, poori, idly, dosa or steamed rice.
Chicken korma is traditionally prepared with chicken on bones and served with naan, roti, poori, idly, dosa or steamed rice.
chicken with bones - 1 pound (1/2 kg)
bay leaf - 1
cumin seeds - half teaspoon
onion - 1 medium sliced
tomato - 1 big chopped
ginger garlic paste - 1 tablespoon
coriander powder - 11/2 teaspoon
red chili powder - 1 teaspoon
salt to taste
To grind you will need
coconut- 2 tablespoon
almonds - 3
cashew nuts - 4
poppy seeds - 1 teaspoon
cloves - 3
cinnamon - 1/2 inch stick
cardamom - 2 pods (optional)
fennel seeds - half teaspoon
cumin seeds - half teaspoon
oil - 2 tablespoon
cilantro/coriander leaves - little finely chopped
PREP TIME : 10 MINS COOK TIME : 30 MINS SERVES : 3
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| chicken cooking with onion,tomatoes |
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| Fennel, cumin, coconut, almonds, poppy seeds,cardamom,cloves,cinnamon to grind |
Heat the pan with oil, add the bay leaf and cumin seeds, fry until they turn light brown. Add the sliced onions, saute until they turn transparent. Now add the tomatoes, close the lid and allow the tomatoes to turn mushy. Then add the ginger garlic paste, saute for a minute and add the chicken peices. Mix well and add the coriander, chili powder and required salt to the chicken combine together well. Now close the pan with lid and keep the stove on medium flame to cook the chicken on it own juices for about 10 mins. You will sense nice aroma while cooking this korma. Meanwhile in a blender add the above ingredients as listed and blend them to a smooth mixture. Add the belended mixture to the cooking chicken, now add about half a cup of warm water, mix well and allow the korma to cook for another 12 mins. You will see the korma thickens up with oil floating at the top. Garnish with finely chopped cilantro. Aromatic, delicuous korma is ready to serve.
TIPS
- Inorder to get silky smooth korma, use half a cup of tomato puree, instead of chopped tomatoes.
- Since most of the spices are already blended with coconut and nuts, there is no need of garam masala to this korma.
- In restaurants they add a teaspoon of melon seeds instead of almonds to prepare this korma. It is totally optional.
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