January 10, 2006

Chicken korma

We have cooked chicken korma for you today, which is really an excellent combination with jeera rice, hoppers, naan, dosais, or just anything you want to accompany it. Here are the recipe details.

Chicken Korma recipe
Serves - 4
Preparation time - 15 minutes

Chicken - 1 kg, cut into medium-size pieces
Oil - 2 teaspoons
Onions - 1, ground to a smooth paste along with green chillies
Green chillies - 4, deseeded
Ginger - 1-inch piece, ground to a smooth paste along with garlic beads
Garlic - 4 beads
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Corriander powder-2 teaspoons
Garam masala powder - 1/2 teaspoon
Tomatoes - 2, medium size, finely chopped
Potatoes - 3, medium size, peeled and cut into cubes
Coconut- 1 cup, scrapings, pan-fried to light brown and ground to a very smooth paste along with the curry leaves
Curry leaves - 1 sprig
Salt - 1 teaspoon or adjusted to taste
Lemon - 1
Corriander leaves - for garnishing

Method: Heat oil in a flat-bottomed vessel or a pressure cooker. Add ground onions, green chillies, ginger/garlic paste and saute till onions turn golden brown here and there. Add the masala powders and fry for a minute. Add tomatoes, salt, chicken, and potatoes at this time and saute well for 5 minutes. Add the ground coconut along with 2 cupfuls of warm water and cook over moderate heat for 10 minutes or until chicken and potatoes are tender. Adjust the thick consistency of the sauce by adding more hot water at this stage and continue simmering. Add lemon juice just a minute before removing from the heat. Serve hot garnishing with coriander leaves. Enjoy!



Anonymous priya,ar said...

hi vkn, this korma looks delicious . I made chicken 65 on sunday from ur recipe and the result was great. Thanx for the recipe.

Blogger shammi said...

VKN, if you add the salt to the chicken & potatoes, doesnt it take a looooooong time for the potatoes to cook? If I'm using potatoes in anything, I add the salt last of all, after the potatoes are done.

Anyway, chicken korma is a national favourite here in the UK - and yours seems much more the authentic version. Going to try it for my husband this weekend :)

Blogger vkn said...

Thanks Priya.

Shammi - I used to do the same way adding salt at the end, later observed that chicken and potato take equal cooking time. Adding salt with it in the beginning only improves taste as the salt gets infused well into the chicken pieces.

Anonymous Samreen said...

Hi Vkn,
First of all your blogspot is superb...as i'm not a blogger and just a food lover infact cooking lover.I checked your blog and i found so many interesting and yummy recipes and now want to try your "chicken korma" but in this recipe i found coconut,scrapings(it means fresh one,right)but i couldn't found it nearby so can it be replace with the dessicated coconut the one came in packets?if yes then how much amount i've to use instead of 1 cup.
I really appreciate your help and thanks for giving me some of your time.
Keep up the good work.

Blogger Jenny said...

Made this today for dinner. My husband loves korma - everytime we eat out for Indian, he scopes the korma. I followed the recipe instructions fairly closely, but I did add a dollop of sour cream, and I think next time I might include cashews. Also, once prepared as directed, I let it simmer in a crock pot for about 4 hours on low heat - the potatoes were very tender, but not too mushy.
I have been looking for a decent korma recipe for a long time. This one was way more than decent - Excellent!!
Thank you.


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