Chicken Korma

chickorma

Ingredients
Chicken 1 kg (skinned & chopped)
1/2 tsp turmeric powder
1 tsp Kashmir chilli powder
Salt to taste
***
1 tbsp ghee + 1 tbsp vegetable oil
A bay leaf
3 cardomom pods
3 cloves
A piece of cinnamon
1 tsp black peppercorns
1 tsp fennel seeds
1 Star anise
***
3 onions finely sliced
2 tomatoes (chopped)
2 green chillies (half slit)
A piece of ginger (chopped)
3 garlic cloves(chopped)
Few curry leaves (optional)
1/4 tsp turmeric powder
1 tbsp coriander powder
Salt to taste
***
1 cup freshly grated coconut
7 cashew nuts
***
Coriander leaves
Garam Masala

Method
Marinate the chicken pieces with chilli powder, turmeric powder & salt .
Cover & refrigerate for an hour.
***
Warm the ghee + oil in a casserole .
Add all the spices.
When they crakle, add add finely sliced onions.
When it turns golden brown, add ginger-garlic paste along with green chillies.
Fry for a while & then add coriander powder +turmeric + salt.
Then add chopped tomatoes & curry leaves.
When mashed, remove from fire.
Cool & then blend the prepared masala.
Heat the same casserole & add marinated chicken.
Then add blended paste & some water.
Bring to the boil, then turn the heat down and simmer for 20-25mn, stirring from time to time.
Blend the freshly grated coconut with cashew nuts.
When the chicken is cooked thoroughly, stir in coconut+cashew paste.
Mix well & cook for another 3mn.
Remove from fire & garnish with coriander leaves & garam masala.
Serve hot with rice / bread.

Chicken Korma - Kerala Special

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