Chicken Korma
Chicken / Lamb Korma are one of the most popular dishes in Western countries. It is a very easy to prepare and delicious dish. It's not too spicy yet has lots of flavour. If you have ever wanted to try your hand at Indian food, this is a good one to start with. Coconut and yogurt give a unique taste to this dish. The same ingredients and method can be used to make Lamb /Beef Korma. Only the cooking time will vary as per the meat.
Preparation time :
10 minutes
Cooking time :
15 minutes
Total time :
25 - 30 minutes
Serves :
4 - 5
Ingredients
Boneless chicken diced 500 grams
Onion 2
Tomato paste 3 tablepoons
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Unsweetened yoghurt (beaten) 3 tablespoons
Turmeric powder 1 teaspoon
Chilli powder ½ - 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Garam masala ½ teaspoon
Desiccated coconut 3 tablespoons
Oil 3 tablepoons
Salt to taste
Cream 3 tablespoons
Coriander for garnishing 1 tablespoon
Chicken Korma
Directions
Heat a tablespoon of oil in a saucepan over medium heat.
Fry onions until they are cooked.
In a blender, add onions, ginger, garlic, coconut and about 6-8 tablespoons water and blend into a smooth paste.
Heat 2 tablespoons of oil in a saucepan.
Add the onion paste and sauté for about 2-3 minutes.
One after other, add turmeric powder, chilli powder, coriander powder, cumin powder and salt, keep frying while each ingredient is being added.
Add salt, continue frying for couple of minutes more.
Add tomato paste and yoghurt. Cook till the oil starts leaving.
Add chicken and sauté for 3-4 minutes.
Add sufficient water for chicken to cook. Bring to boil. Cover the saucepan, reduce heat and simmer for about 10-15 minutes till chicken pieces are fully cooked.
Finish with cream, and garam masala.
Garnish with coriander and serve hot with roti / paratha or rice.
Assembly
Serving Suggestions