CHICKEN KORMA

This Chicken Korma recipe is my style and goes very well with idli and dosa. I wanted to try out something different with the marinated chicken I had. Since it was idli for dinner that day I wanted something not very spicy at the same time something that would go very well with idlis. I used the marinated chicken I had to make a korma my style. The ingredients required for marination is also given below. Here's my recipe to a tasty chicken korma/ chicken in a nutty gravy/ vellai (white) korma or however you want to call it. 

INGREDIENTS

Chicken - 250 gms

Onion (chopped) - 2

Tomato (chopped) - 2

Green chili (slit) - 2 [make it 3 if you prefer it spicy]

Ginger & Garlic paste - 1/2 tbsp

Turmeric pwd - a pinch

Coriander pwd - 1 tbsp

Chili pwd - 1 tsp

Garam masala - 1/2 tsp

Cardamom, Clove - 1 each

Cinnamon -  1/2 a stick

Coconut milk - 1/2 cup

Salt to taste 

Coriander leaves for garnish

To marinate 

Turmeric pwd - 1/2 tsp

Chili pwd - 1 tsp

Ginger & Garlic paste - 1 tsp

Lemon juice - 1 tbsp

Salt - 1 tsp

To grind 

Poppy seeds - 1 tsp

Cashews - 6

Add water when grinding to make it a paste. 

METHOD

Marinate the chicken pieces in the above marinade mixture for 30 mins.

In a cooker pan add little oil and add cardamom, cinnamon and clove. Immediately add the chopped onion and slit green chilies. After 2 mins add the ginger garlic paste and saute for about 5 mins. Now add the chopped tomatoes, chicken and all the masalas. Give it a good mix. Add very little water and close the cooker lid. Cook for 4 whistles and switch off. When the pressure releases add the prepared cashew paste. Keep it on medium flame and let it boil. Now add coconut milk, give it a stir and finish it off with chopped coriander leaves. It's a tasty chicken kurma made in a South Indian style- a good side dish for appam(hoppers), idiyappam(string hoppers), idli and dosa.