TASTY CHICKEN KORMA
This is a low-fat version and comes out very well. It is a contribution of my friend Sreevidya, who lives in Canada. I tried it out and found that it is indeed excellent.
You will require:
Chicken : 1 kg cut into medium sized pieces.
Onions : 1 big, sliced thinly
Tomato : 2 , chopped
Green chillies : 4 Nos. sliced
Curd (Yogurt) : ½ cup
Ginger : 1 inch piece, grated
Garlic : 4 flakes, grated or crushed.
Turmeric powder : ¼ tsp
Chilly powder : 1 tsp
Coriander powder : 1 tsp
Coconut milk : 3 tbsp
Oil : 2 tbsp
Salt : to taste
Whole spices:
Cardamom : 2 pods
Clove : 4
Cinnamon : 1 stick
Coriander leaves : ¼ cup chopped
Mint leaves : ¼ cup chopped (optional)
METHOD
Wash the chicken pieces and drain. In a non-stick pan, heat 2 tbsp oil, and add the whole spices and fry for a minute. Now add the sliced onions and sauté till golden brown. Add in the grated or crushed ginger, garlic and fry for 2 minutes. Add the chopped tomatoes, and fry further, till the tomatoes are reduced to a pulpy consistency. Add the sliced green chillies and fry for a minute.
To this mixture, add the turmeric, chilly, and coriander powders and sauté on low heat for a few minutes. Now, add the curd and fry till oil comes out. add the fresh coriander and mint leaves and sauté further. Put the chicken pieces, and the required amount of salt and fry for another two minutes. Add ½ cup of water , mix thoroughly, and cover and cook till chicken is done. It might take around 20 minutes and should be done on low flame. You may pressure cook if you are used to it. but be careful that the chicken doesn’t get ‘mashed’ up.
After the chicken is cooked properly, remove the lid, and add the coconut milk. Let it simmer on low heat for another five minutes. Remove from fire, and serve hot.
This goes well with rice as well as rotis. Our humble bread also is an excellent accompaniment. Do try it out and give me the feedback.
For those of you who are vary of the coconut milk, you may omit it and add ½ cup of plain milk as a variation.
This is a low-fat version and comes out very well. It is a contribution of my friend Sreevidya, who lives in Canada. I tried it out and found that it is indeed excellent.
You will require:
Chicken : 1 kg cut into medium sized pieces.
Onions : 1 big, sliced thinly
Tomato : 2 , chopped
Green chillies : 4 Nos. sliced
Curd (Yogurt) : ½ cup
Ginger : 1 inch piece, grated
Garlic : 4 flakes, grated or crushed.
Turmeric powder : ¼ tsp
Chilly powder : 1 tsp
Coriander powder : 1 tsp
Coconut milk : 3 tbsp
Oil : 2 tbsp
Salt : to taste
Whole spices:
Cardamom : 2 pods
Clove : 4
Cinnamon : 1 stick
Coriander leaves : ¼ cup chopped
Mint leaves : ¼ cup chopped (optional)
METHOD
Wash the chicken pieces and drain. In a non-stick pan, heat 2 tbsp oil, and add the whole spices and fry for a minute. Now add the sliced onions and sauté till golden brown. Add in the grated or crushed ginger, garlic and fry for 2 minutes. Add the chopped tomatoes, and fry further, till the tomatoes are reduced to a pulpy consistency. Add the sliced green chillies and fry for a minute.
To this mixture, add the turmeric, chilly, and coriander powders and sauté on low heat for a few minutes. Now, add the curd and fry till oil comes out. add the fresh coriander and mint leaves and sauté further. Put the chicken pieces, and the required amount of salt and fry for another two minutes. Add ½ cup of water , mix thoroughly, and cover and cook till chicken is done. It might take around 20 minutes and should be done on low flame. You may pressure cook if you are used to it. but be careful that the chicken doesn’t get ‘mashed’ up.
After the chicken is cooked properly, remove the lid, and add the coconut milk. Let it simmer on low heat for another five minutes. Remove from fire, and serve hot.
This goes well with rice as well as rotis. Our humble bread also is an excellent accompaniment. Do try it out and give me the feedback.
For those of you who are vary of the coconut milk, you may omit it and add ½ cup of plain milk as a variation.
