Chicken Korma

   
              After a long time i am posting a non-veg recipe.I am not much familiar of non-veg recipes n also we eat only chicken that too monthly once or twice.very rarely i cook fish fry for kids.So every time i cook chicken i use to refer all my bookmarked chicken recipes from all your blogs.This recipe also i saw it in You tube video n changed bit to my taste ,cashew n poppy seeds based gravy.This is so rich n creamy kurma,so flavorful n yummy with biryani, idly/dosa n chapathi/parotta also.

Ingredients

1. Chicken    1 lb or 1/2 kg
2. Onion   1 large(finely chopped)
3. tomato  1 large or 2 medium(finely chopped)
4. Ginger Garlic paste    2 tbsp
5. cilantro    1 handful (finely chopped)
6. Chilli powder     1 and 1/2 tsp
7. Coriander powder    1 tsp
8. Turmeric powder    1/4 tsp
9. Salt    to taste

To temper

1. Oil    2 tbsp
2. Cumin  seeds   1/4 tsp
3. Mustard seeds  1/2 tsp
4. Fennel seeds   1/4 tsp
5. Curry leaves    2 sprigs

To roast n grind

1. Poppy seeds/Khas Khas    1/2  tbsp
2. Fennel seeds    1 tbsp
3. Clove    5 no.s
4. Cinnamon    2"stick  2 no.s
5. Green chillies    3-4 no.s

To wet grind

1. Coconut   1/2 cup(shredded)
2. Cashew nut     7-8 no.s(whole)
3. Poppy seeds   1/2 tsp

Method

• Wash n clean chicken pieces n keep aside.
• Heat a pan n dry roast all the ingredients under"to roast n grind" lightly and grind it to fine powder or paste  n keep aside.
• Grind coconut,poppy n cashew nut to a fine paste n keep aside.

• Heat oil in a pressure cooker,add the tempering ingredients and allow to splutter then add onions and saute for a minute and add ginger garlic paste.

• Saute onion-ginger garlic paste well or till raw smell leaves.
• Then add chopped tomatoes and saute till turns soft n mushy.

• Now add chicken pieces n turmeric powder stir fry for 1-2 minute then add ground masala powder,chilli n coriander powder stir fry the chicken pieces with all the masala for 4-5 minutes.

• Then add 1/2- 1 cup water handful of coriander leaves, enough salt and pressure cook for 1 whislte and allow the pressure to cool down.
• Once it done open the cooker and add the coconut paste and cook in medium heat till coconut masala get blended n oil shows on top.

• That's it...very yummy n rich chicken korma is ready to serve.

Linking this recipe and other 3 archived recipes to the ongoing event,Iftar nights @ Jabeen's Corner.

Chicken Biryani

Chicken chukka/Varuval

Chicken Curry