Sunday, March 24, 2013

Chicken korma

chicken pieces-6-8 (about 500gm)
half tsp whole cumin seeds
1 cinnamon stick
2 cardamom pods
1 medium onion, chopped finely
half tsp garlic paste
1 tsp ginger paste
1/2 Cup yoghurt
1/2 cup coconut milk
2 tbsp oil
1 green chilli
2 tbsp coriander leaves, chopped
1 tsp cornflour
salt to taste
juice of half lemon

Marinate the chicken in the following spices and set aside for a few hours..
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli flakes
half tsp cumin powder
quarter tsp garlic paste
1 tbsp oil
Add oil in your pan, followed by the whole spices (cumin, cardamom, cinnamon). Let them splutter then add the chopped onions and fry until slightly golden, then add the ginger and garlic pastes. Fry for a minute, then add the chicken and increase the heat to medium high. Fry for about 5 mins until chicken turns white, then slowly add the yoghurt and the coconut milk. Stir well and lower the heat to low, cover the pan and let these simmer for 10mins,and then mix the 1 tsp of cornflour with a bit of water and add it to the dish. This will help thicken the gravy slightly. Add the slit green chilli. Continue to simmer for another 10-15 mins. Once the chicken is nice and tender, turn off the heat, then add the chopped coriander, salt and lemon juice..serve hot with chappathis or ghee rice.

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