Friday, August 14, 2015

CHICKEN RECIPES - CHICKEN KORMA

CHICKEN IN COCONUT PASTE GRAVY

Today I am going to share you the recipe of Chicken Korma, which is a traditional South Indian dish.  Since coconut is available abundantly in South India especially in Kerala, people always prefer this chicken dish than any other one.  Children also like to have this as it is less spicy compared to the other Indian dishes.


chicken korma kuruma malabar recipes chicken curry recipe coconut paste




INGREDIENTS


Chicken                                                - 500 g
Onion                                                   - 1,sliced
Garlic, ginger  chopped                      - 2 tbsp
Green chilies                                       - 2 nos
Tomato                                                - 1 , chopped
Garam masala powder                       - 1 tsp
Coriander powder                              - 1 tbsp
Pepper powder                                   - 1 tbsp
Turmeric powder                               - 1 tsp (optional)
Grated coconut                                  - 1 cup
Fennel seed                                        -1 tbsp
Curry leaves and coriander leaves
Small onion
Salt
Oil

PREPARATION


  • Heat a vessel with oil. Add in the sliced onion and saute well .
  • Once onion turned to golden slightly,  add  the paste of ( green chilies, ginger, garlic, fennel seed ) and salt.
  • Mix well. Keep the flame to medium.
  • Now add sliced tomato  and cook for few minutes with lid closed.
  • When the tomato is done, add the cleaned medium sized chicken pieces to it and mix well.
  • Let it cook for few minutes and then add pepper powder, coriander powder,  turmeric powder(optional), and garam masala  powder.
  • Add required salt too.
  • Cook for few minutes until the chicken is well coated in the gravy.
  • By the time grind the coconut and fennel seed(perum jeerakam) with some water,  to a fine paste. Make a thick coconut paste.
  • Now add the ground coconut mixture to the chicken gravy and cook in a medium flame for few minutes. (10 minutes approximately). 
  • If the curry is too thick , add required hot water too.
  • Sprinkle some coriander leaves.
  • Now switch off the flame.
  • Heat some oil in a pan and fry the chopped small onions and curry leaves. Pour it over the curry.
  • Serve hot with Chapathi, Parotta, Ghee rice, Puri,  etc..
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